CHICKPEAS, EGGS AND SERRANO JAMON WITH A GREEN SALAD

This is the sort of meal you can make when you don't feel like cooking for hours or if you don't have the time. It's quick, healthy and delicious. I have just invented this recipe tonight. I was going to do a much longer version but got lazy and couldn't be bothered! It's a version of Shakshuka from the Middle East or Huevos al Plato from Spain. Both of them very traditional recipes. Everybody has their own versions. I wanted to serve it with a green salad.

INGREDIENTS

2 x 400g tins chickpeas

400g jar spaghetti sauce - I used Calabrese tonight, but any one with a tomato base could be used.

200 g Serrano Jamón or prosciutto

4 eggs

1 curly lettuce or any other type

olive oil

balsamic vinegar

METHOD:

Put the chickpeas on a strainer and rinse.

Rinse the lettuce and set apart.

Heat a non-stick frypan and add the Serrano.

Cook both sides until crispy. Make sure you don't burn it.

Remove from pan and keep on a small plate.

Add a bit of olive oil to the frypan and add the chickpeas .

Fry for about 5 minutes, stirring every now and then.

Add the spaghetti sauce. Put a small amount of water in the jar, shake it with the lid on and add to the chickpeas.

Cook for about 5 minutes.

Make for small holes in the pan with a wooden spoon and crack one egg on each one.

Cover the pan with a lid and let it simmer until the eggs are cooked to your liking. Do not overcook.

To serve, put lettuce on a plate and dress with extra virgin olive oil and balsamic vinegar.

Put the chickpeas and egg next to the lettuce and add crunchy bits of serrano on top of both the lettuce and the chickpeas.

Enjoy.

Serves 2

If you cook the traditional one, it will have more complexity of flavours, but this one turned out quite nicely.

Comments

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