Spanish Flavours is on our list of must-own cookbooks for this spring. London-based chef José Pizarro’s volume of regional Spanish dishes from tapas and peasant dishes to restaurant-worthy composed dishes is our latest obsession. First up: a super-simple dish for any meal of the day, accented by Serrano ham.
This dish was one of my favorites when I was a student. It is really easy to make and filling—perfect for your pocket. These braised peas (without the egg) would make a lovely side dish, maybe with a piece of simply grilled chicken or fish. You can bake this recipe in individual small dishes as well — easy for a simple supper for one after work. Add some chopped mint if you have some, to give freshness to the dish.
- 2 extra large free-range eggs
- sea salt and freshly ground black pepper
- 3 tablespoons olive oil
- 3/4 cup shallots, finely chopped
- 4 garlic cloves, thinly sliced
- 1 pound shelled peas, fresh or frozen
- 1/2 cup homemade chicken stock
- 3 ounces thinly sliced Serrano ham, finely shredded
- Heat the olive oil in a medium frying pan. Add the shallots and garlic, cover, and cook gently for 5 minutes until soft, but not browned.
- Stir in the peas and chicken stock, partially cover, and simmer gently for 5 minutes until the peas are tender and the liquid has reduced to leave them just moist.
- Stir in the Serrano ham and season to taste with salt and pepper.
- Break the eggs, spaced well apart, on top of the peas, season lightly and cover the pan with a tightly-fitting lid.
- Leave to cook gently for 5 minutes, or until the eggs are set to your liking. Eat with some crusty fresh bread.
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