Spanish baked eggs & chorizo

230g	Serrano ham (finely sliced)
230g	Cooking chorizo (roughly chopped)
2	Onions (finely chopped)
4 cloves	Garlic (crushed)
1 tsp	Smoked paprika
230g	Peas
400g	Tinned tomatoes
500 ml	Chicken stock
16	Eggs
	Extra virgin olive oil
	Seasoning

Method

1.     Pre heat the oven to 220°C.

2.      Gently fry the ham & chorizo in a good dash of olive oil for a few minutes.

3.      Remove the meat from the pan, then add the onions & garlic, with a little more olive oil if needed & cook until soft.

4.      Add the smoked paprika, tomatoes, meats & chicken stock & cook for about 10 mins until the mixture thickens slightly.

5.      When ready to serve divide into oven proof dishes (eg. sur le plat), add the peas & crack two eggs over each dish, season lightly & bake until the egg is cooked.