Pan-Fried Ham and Vegetables with Eggs

Name: Pan-Fried Ham and Vegetables with Eggs
Yield: Serves four
Cuisine: Spanish
Ingredients: salt and ground black pepper; crusty bread, to serve; 10 ml/2 tsp paprika; 1 yellow (bell) pepper, seeded and thinly sliced; 15 ml/1 tbsp sun-dried tomato purée (paste); 400 g/14 oz can chopped tomatoes; 4 large (US extra large) eggs; 15 ml/1 tbsp sun-dried tomato purée (paste); salt and ground black pepper; 115 g/4 oz/1 cup coarsely grated Cheddar cheese; 30 ml/2 tbsp olive oil; 2 garlic cloves, finely chopped; 1 onion, roughly chopped; 225 g/8 oz courgettes (zucchini); 175 g/6 oz cooked ham; 1 red (bell) pepper, seeded and thinly sliced; 225 g/8 oz courgettes (zucchini)

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Little vegetable dishes, and ones that contain ham or eggs, or both, are the backbone of the Spanish supper scene. This delicious dish is incredibly simple to make and is hearty enough to serve as a meal in itself. Unlike tortilla, the eggs are not beaten, but are broken into the vegetable mixture and cooked whole.

Ingredients

30 ml/2 tbsp olive oil
1 onion, roughly chopped

Europe
Spain
Main course
Supper
Mediterranean

Method

Heat the olive oil in a deep frying pan. Add the onion and garlic and cook for 4 minutes, stirring frequently.
Meanwhile, cut the cooked ham and courgettes into 5 cm

Ingredients

Method

Photos