This is not just a great Spanish-inspired brunch dish. This is also the perfect hangover food to help you get through the day after a night out.
Preparation time: 30 minutes
Cooking time: 2 hours
800 grams jamon serrano or 1 kilogram majestic ham slices
1 cup onions, diced
1⁄2 head garlic, chopped finely
1 400g can diced tomatoes
1 400g can tomate frito
1 can bell pepper, drained (half roughly diced, half julienned)
Salt and pepper, to taste
Parsley, chopped (for decoration)
1. In a large, heavy-bottomed, non-stick pan, dry-fry the jamon serrano for 30 seconds until slightly brown. Remove and set aside. If using majestic ham, blanch in boiling water
for 1 minute. Then dry carefully with paper towels before dry-frying. Remove and set aside.
2. In the same pan, make a sofrito. Add onions on medium heat and let them sweat a bit until translucent. Increase the heat and add garlic, then fry until dark brown. Season and taste.
3. Add 1 can each of the diced tomatoes and tomate frito, including their sauce. Then, add the diced pimiento or bell pepper, and simmer uncovered for 30 minutes.
4. Stir the mixture occasionally to ensure the bottom mixture does not burn. Add the jamon or majestic ham, and simmer for another 30 minutes.
5. To serve, divide mixture into 5-inch cazuelas. For each cazuela, make an indentation in the middle, and carefully place a raw egg in the middle. Arrange reserved pimiento strips around the egg to form a star. Bake for 10 minutes under a hot oven at 200°C.
6. Sprinkle with parsley, and serve hot.
A sofrito is a roughly chopped vegetable cut, usually a mixture of onions, carrots, and celery.
This recipe was originally published in the February-March 2017 issue of Breakfast Magazine.