Huevos a la flamenca recipe by José Pizarro | Food

lIn my opinion this is a perfect breakfast, brunch, lunch or dinner, popular all over Andalusia. I tried to find out the exact origin of this, but it was impossible because there are so many different varieties and so many places lay claim to it. Sometimes I add some crispy ham on top, and it definitely gets better with good bread and a glass of red wine on the side.

Serves 4
olive oil to fry
eggplant 1, diced
cooking chorizo 150 g, cubed (optional)
onion 1 large, chopped
garlic 2 cloves, bruised
chili flakes a good sniff
cumin seed 1 teaspoon
large truss-ripe tomatoes 600 g, in pieces
roasted red peppers 2 or 4 piquillo peppers, sliced
sea ​​salt and freshly ground black pepper
free range eggs 4

crusty bread to serve

Preheat the oven to 180C fan/gas mark 6.

Pour a good ½ cm olive oil into a frying pan over medium heat and fry the aubergine for 10 minutes until golden brown and cooked through. Remove from the pan with a slotted spoon and set aside. Add the chorizo, if using, to the pan and cook until golden brown and all the fat is released, about 5 minutes. Scoop out with the slotted spoon and set aside.

Add the onion to the pan, drizzle with a little extra oil if you didn’t use the chorizo, and cook for 10 minutes until softened, then add the garlic, chilli flakes and cumin seeds and cook for a few minutes before adding add the tomatoes and peppers. Return the aubergine and chorizo ​​to the pan along with a splash of water and season well. Cook over low heat until sauce is nice and thick, about 10-15 minutes.

Pour the mixture into an ovenproof terracotta dish and spread it evenly. Make four wells in the sauce and crack an egg into each. Slide the dish into the oven and bake for 15 minutes, until the eggs are just set. Serve immediately with crusty bread.

From Andalusia by Jose Pizarro (Hardie Grant)£26)