100g (4oz) peas
100g (4 oz) green beans
2 cloves garlic
100g (4oz) chorizo sausage
100g (4oz) cured ham
1 tin asparagus tips
Cook the peas and the beans in salted water until tender. Drain and put to one side.
Finely chop the onion and garlic and fry in the oil. Scald the tomatoes to remove the skin and chop into pieces. Add to the pan when the onion begins to brown, together with a teaspoonful of paprika.
Cook on a low heat for 5 minutes, add the diced ham and cook for another 5 minutes. Add the peas and beans, the chorizo chopped into slices and a small amount of water from the cooking vegetables.
Season with salt and leave to cook for a further 5 minutes. Dive the mixtures into individual ovenproof dishes, removing the chorizo first. Break an egg into the centre of each dish, placing a slice of chorizo and an asparagus tip next to the yolk.
Place in the oven at a medium temperature until the egg white sets.
Remove from the oven and serve straight away.