Recipes Gypsy eggs

Recipes Gypsy eggs

Recipes Gypsy eggs

Recipes Gypsy eggs Make a gourmet breakfast with these exotic Gypsy eggs. Gypsy eggs


  • 1 tablespoon olive oil
  • 4 slices prosciutto or jamon (see note), cut into strips
  • 1 chorizo, thinly sliced
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 x 400g cans chopped tomato vegetables
  • 300ml Massel chicken style liquid stock
  • 1 teaspoon smoked paprika (see note) (pimenton)
  • 1 mug (120g) frozen peas, thawed
  • 4 eggs
  • 1 tablespoon chopped flat-leaf parsley leaves
  • Grilled bread, to serve


  • Stage 1

    Heat the oil in a frypan over medium heat. Add the prosciutto and chorizo and cook for 2 minutes, stirring, until beginning to crisp. Remove having a slotted spoon and strain on papers towel.

  • Stage 2

    Add the onion to the frypan and cook, stirring, regarding 2-3 minutes until softened. Add the garlic clove, tomatoes, stock, paprika and fried prosciutto and chorizo, reduce heat to medium-low and simmer for 15-20 moments until the mixture has thickened. Time of year with salt and black pepper. Add peas for final 2 minutes until just tender.

  • Stage 3

    Meanwhile, preheat the oven to 180�C. Divide tomato mixture among four 300ml baking dishes. Make an indent in the centre of each dish, then crack an egg into the indent. Bake in the oven for 10 minutes or until the eggwhite offers set but yolks are still smooth. Sprinkle with parsley and serve immediately with bread.