Spanish ham and eggs in tomato sauce

Heat a large frying pan over medium heat with 3 tablespoons (45 ml) extra virgin olive oil.

Finely chop the onion and roughly chop the garlic; add to the pan and saute, stirring constantly, about 5 minutes until slightly translucent.

Add the smoked paprika and mix in quickly so it does not turn bitter.

Add the tomato sauce, season with sea salt and black pepper, mix, and lower to low-medium heat; no sugar needed.

Crack the eggs into individual bowls to catch shell and keep the yolks whole.

After about 4 minutes, when the sauce has slightly thickened, stir in the frozen peas.

Make little pockets in the sauce and add the eggs in a single, evenly spaced layer; season with sea salt and pepper.

Cover and simmer about 5 minutes until the whites are set and the yolks still creamy.

Meanwhile cut the jamon into small bite-sized squares.

Remove the lid and turn off the heat; spread the ham over and press a few pieces into the sauce. Adding it with the heat on makes it tough and rubbery.

Serve from the pan or in dishes, topped with chopped parsley, with crunchy baguette.