Recipe for Iberian-style Egg Dish

If you like authentic Spanish flavors but with a different touch, you can't miss this exquisite recipe for Iberian-style eggs that we bring you today.

It's very easy to prepare, and accompanied by a good loaf of freshly baked bread, we're sure you'll love it.

Ingredients (1 serving)

• 50g de lonchas de chorizo ibérico
• 50g de lonchas de salchichón ibérico
• 50g de taquitos de jamón serrano
• 50g of sliced ​​soft cheese
• 2 eggs
• A pinch of salt and pepper

The sausage

First, we'll chop the slices of chorizo ​​and salchichón and put them, along with the diced ham, in a clay pot about 15cm in diameter. There's no need to add oil; the oil released by the sausage will prevent anything from sticking to the bottom.

The eggs

Make a well in the center of the sausage and add the two eggs. Add one whole, being careful not to break the yolk; for the other, remove the white and add only the yolk. I like to pierce the yolk with a toothpick so it oozes out a little and adds more flavor to the surrounding sausage.

Take the opportunity to add a little salt and pepper to the egg yolks.

The cheese

Personally, we prefer to use sliced ​​soft cheese, as it doesn't overpower the flavor of the sausage and melts easily, but you can use any cheese you like as long as it melts quickly.

Cover the sausage with the cheese slices, but leave the center area where the eggs are uncovered so they don't get covered in melted cheese.

The cooking

Now put the clay pot on the fire (some people prefer to do it in the oven) and cover it with a lid that has a vent so that the steam can escape.

Cook it over medium heat for 5 minutes so it doesn't burn on the bottom before the top is cooked through. As soon as you see that the cheese has melted and the egg yolk hasn't completely set, it's time to remove it from the heat and serve.

It's a dish that's very quick to make, but from the moment you put it on the stove, its aroma will entice you. We're 100% sure you're going to love it.