Eggs are cracked over a tomato sauce with peas, peppers and beef sausage and baked in this Andalusian classic, given a little heat with paprika flakes. Made without dairy, it is a practical choice for a crowded brunch table.
Simmer the tomato sauce, peas, chopped pepper and sliced beef sausage together in a pan with the olive oil for a few minutes.
Divide the sauce among individual portion dishes and crack an egg over each one.
Bake in an oven preheated to 200°C for 7 minutes, until the egg whites set and the yolks stay runny, then scatter chilli flakes on top and serve.
Space the eggs evenly over the sauce as you crack them in; if they overlap the cooking time will not be even. Allergens: contains egg.
Using grilled chicken pieces instead of the beef sausage makes the dish lighter; shortening the baking time by two minutes in that case keeps the egg yolk runny.
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