One of my grandmothers used to prepare this dish every Sunday. It is simple but comforting. Anything with chorizo and peas is always a winner.
You need (per person)
- a teaspoon of olive oil
- a teaspoon of grated onion
- 10-15 gr of chorizo (cut into cubes)
- 10 gr of Spanish ham or bacon (cut into cubes)
- a handful of frozen peas
- three tablespoon of tomato sauce (see separate recipe)
- 1 egg
- salt and if you wish also pepper
All the quantities are purely indicative so add more or less to taste.
Heat the oil and grated onion in a pan over medium heat until the onion becomes golden. Then add the chorizo and ham/bacon and fry for 2 minutes. Add the peas and after 3-4- minutes add the tomato sauce. Let it bubble for 1 minute. Take it off the heat and put in on an individual oven proof dish or ramekin. Put the egg on top. Add salt ( and pepper) and bake in a 175 preheated oven for 12-14 minutes until just set.
The children did not help much this time but they do like opening the eggs. If yours do too get them to open them on a separate cup or you may end up with lots of ruined chorizo/peas mixture.
These are very easy to make.
100 gr self raising flour
100 gr light brown sugar
100g peanut butter
200 gr dark or milk chocolate (broken into little chunks)
half a teaspoon of vanilla extract
Mix the sugar, butter, peanut butter, egg and vanilla extract. Then stir in the flour and chocolate chunks. Put spoonfuls or balls of the mixture on a lined baking tray (we used silicone lining from Lakeland). Bake in a preheated oven at 180 degrees for 12 minutes. Let them cool down a little before taking them off the baking tray.