Flamenco-style baked eggs with chorizo and vegetables (Huevos a la flamenca)

1. Preheat the oven to 200 °C. Dice the onion and seeded pepper, chop the garlic and grate the tomatoes (discard the skins).

2. In a frying pan cook the onion and pepper in the olive oil for 10 minutes, add the garlic and paprika, then the tomato, and simmer for 10-15 minutes until thick; season with salt.

3. Meanwhile slice the chorizo and fry in a dry pan for 2-3 minutes; blanch the peas and asparagus (woody ends removed) in salted water for 3-4 minutes.

4. Divide the tomato base between 4 small earthenware dishes (cazuelas) or one large baking dish, make a hollow in the middle of each and crack 2 eggs into it.

5. Arrange the chorizo, ham slices, peas and asparagus around the eggs, lightly season the eggs with salt and pepper and bake for 10-12 minutes until the whites are set but the yolks are still runny.

6. Serve immediately in the hot dish with bread.

Tip: This is Andalusia's colourful "plate" – take the eggs out a few minutes early, as the hot earthenware keeps cooking them.