1 onion, peeled
1 small eggplant, trimmed
1 large red pepper, halved, cored and deseeded
1 large green pepper, halved, cored and deseeded
1 medium zucchini
60 ml Spanish extra virgin olive oil
salt and black pepper
2 garlic cloves, peeled and finely chopped
60 gr serrano ham, finely chopped
1 tsp sweet pimento
250 gr tinned chopped tomatoes
4 large eggs
Heat the oven to 200ºC/400ºF. Chop the onion, eggplant, peppers and zucchini into cubes, keeping them separate. Place a large frying pan over a high heat and add the Spanish extra virgin olive oil, onion and a little seasoning. Sauté for 2 minutes, then add the eggplant, peppers, garlic and Serrano ham and fry for another minute. Add the zucchini and sauté for a further 2 minutes. Add the pimentón and chopped tomatoes. Bring to a simmer and cook for 8-10 minutes until the vegetables are tender. Taste and adjust seasoning.
Divide the vegetables and ham mixture between four individual shallow ovenproof dishes. Make an indentation in the mixture in each dish with the back of a spoon, and then crack an egg into each one. Season the eggs with salt and pepper. Stand the dishes on a large baking tray and bake for 10-12 minutes until the egg whites are set but the yolks are still runny in the middle. Serve immediately.
Preparation: Sonia Fuentes/©ICEX