Eggs in Vegetable Bed

Summary

Ingredients

• 300 g potato (s)
• 5 tablespoon olive oil
• 4 spring onion (s)
• 3 cloves garlic, chopped
• 1 red pepper (s), cut into small cubes
• 1 zucchini cut into fine, small strips
• 200 g paprika sausae, chorizo Spanish red, diced
• 200 g ham (Serrano), diced
• 2 large beefsteak tomatoes, peeled and chopped
• 200 g peas, (frozen)
• 8 egg (s)
• salt and pepper

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Instructions

1. Peel, wash and cut the potatoes into fine cubes. Heat 4 tablespoons of olive oil in a pan. Fry the potatoes until crispy. Add the spring onion, garlic, bell pepper and the zucchini to the potatoes in the pan and fold in. Mix the pieces of sausage and diced ham into the vegetables. Steam for about 15 minutes. Stir in the tomatoes and peas. Season with plenty of pepper and a little salt, cook for about 2 - 3 minutes until the liquid has evaporated.
2. Grease a baking dish with the remaining olive oil, pour in the mixture. Make eight hollows in the vegetables with a soup spoon. Slide an egg into each well. After about 10-12 minutes, the eggs will be set. Good Appetite.