Eggs Flamenca

Remove the peel from the onion and garlic. And cut into cubes. Blanch the tomatoes briefly, remove the skin. Remove the seeds and cut the flesh into cubes. Halve the bell bell pepper, remove the stem and seeds, rinse and dice. Wash, dry and chop the parsley. Cut the ham into cubes. Cut the garlic sausage into slices.

Heat the oil in a saucepan. Cook the onions and garlic in it until transparent. Add the bell bell pepper. Sauté briefly, then add the tomatoes, ham and sausage. Extinguish with one eighth of a liter of water. Season with 2/3 of the bay leaf spice, parsley, salt and pepper. Cook open for about 10 minutes. Drain the asparagus spears in a sieve.

Preheat the oven to 200 °C. Pour the paradeis sauce into an ovenproof shallow dish. Remove bay leaf seasoning. Crack eggs one by one and slide them on top of the tomato sauce. Arrange peas, tomato peppers, and asparagus spears evenly around eggs and drizzle with sherry. Bake in the oven for 15-20 min. Sprinkle with remaining parsley.

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