Description Edit

Ingredients Edit

• 100 g chorizo sausage, sliced (or other dry, spicy sausage)
• 4 slices Parma ham, chopped
• 1 red onion, chopped
• 3 cloves garlic, minced
• 1 sweet pepper, chopped
• 6 button mushrooms, sliced
• 1 (14 ounces) can chopped tomatoes
• ½ cup water
• 1 teaspoon paprika
• salt and pepper
• 1 cup frozen peas
• 1 cup parsley, chopped
• 4 fresh eggs

Directions Edit

1. In a large and deep frying pan, fry the chorizo and ham without any oil.
2. After a couple minutes, add the onion, garlic, mushrooms and peppers and cook for another few minutes.
3. Then add the tomatoes, water, salt, pepper and paprika.
4. Cook for about five minutes.
5. Add peas and cook for another couple minutes.
6. Roughly chop parsley and throw that in.
7. Make four indentations in the stew and crack the eggs directly into them.
8. Now, either cover the pan and cook for about five minutes until the eggs are set or cook the eggs by grilling them in your oven.
9. Serve immediately with crusty bread and more parsley on top.