Traveling, even vicariously, will whet your appetite for alternative breakfast or brunch dishes enjoyed in other parts of the world. Similar to Middle Eastern shakshuka, this Spanish marriage of mostly pantry ingredients plays to a sophisticated weekend audience. If served for brunch, lunch, or dinner, complement these eggs with a dry Spanish wine and crusty bread. Note: If you cannot find passata, a very smooth tomato purée usually sold in jars, grate 5 or 6 large tomatoes on the largest holes of a box grater, discarding the skins. Or you can purée high-quality canned tomatoes, such as San Marzano.
Ingredients
For the potatoes and garnish:
- 2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon pimentón or sweet paprika, depending on taste
- Salt and freshly ground black pepper
- 6 slices very thinly sliced serrano ham or prosciutto
For the sauce and eggs:
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 small Spanish onion, diced
- 3 garlic cloves, minced
- 4 ounces Spanish chorizo, casing removed, diced 2 tablespoons sherry vinegar, preferably Pedro Ximénez (optional)
- 2 cups passata (see note above)
- 1/2 cup fresh shelled or frozen peas
- 4 large eggs
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh curly or flat-leaf parsley
Directions
Step 1
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. In a medium mixing bowl, toss the potatoes with the olive oil and pimentón, then season with salt and pepper. Tip onto the prepared baking sheet and spread out in a single layer. Bake for 25 minutes, or until the potatoes are tender and golden brown, turning once or twice with a spatula. Transfer to a bowl and set aside.
Step 2
Lay a fresh sheet of parchment on the baking sheet and arrange the ham on it in a single layer. Bake for 7 to 10 minutes or until the ham begins to crisp. Remove from the oven and let cool. Break into pieces and set aside.
Step 3
Meanwhile, on the stovetop, heat a large lidded skillet over medium heat. When hot, add the olive oil, onion, garlic, and chorizo; sauté for 4 to 5 minutes. Deglaze the pan with the vinegar, if using. Quickly add the passata. Reduce the heat and simmer for 5 minutes or until the sauce reduces slightly. Stir in the peas and the reserved potatoes.
Step 4
Using the back of a large spoon, make four indentations in the sauce. Break an egg into each, then season with salt and pepper. Place the lid
on the skillet and cook the eggs over medium-low heat for 5 to 6 minutes, or until done to your liking. Top with the crisped pieces of serrano ham and the parsley. Serve hot, with drizzles of extra virgin olive oil.
Serves 2 robust appetites