Gypsy Eggs

Create a gourmet breakfast with these exotic Gypsy eggs.

The ingredient of Gypsy Eggs

• 1 tbsp 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 tomatoes
• 300ml massel chicken style liquid stock
• 1 tsp smoked paprika see note pimenton
• 1 cup 120g frozen peas thawed
• 4 eggs
• 1 tbsp chopped flat leaf parsley leaves
• grilled bread to serve

The Instruction of gypsy eggs

• 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 with a slotted spoon and drain on paper towel
• add the onion to the frypan and cook stirring for 2 3 minutes until softened add the garlic tomatoes stock paprika and fried prosciutto and chorizo reduce heat to medium low and simmer for 15 20 minutes until the mixture has thickened season with salt and black pepper add peas for final 2 minutes until just tender
• meanwhile preheat the oven to 180u00b0c 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 has set but yolks are still soft sprinkle with parsley and serve immediately with bread

Nutritions of Gypsy Eggs

fatContent: 298 272 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 15 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent: n a
cholesterolContent: 21 grams protein
sodiumContent: 205 milligrams cholesterol

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