Eggs Flamenco

2 tablespoons olive oil
1 onion, peeled and chopped
2 red peppers, cored, &seeded and cut into
strips
175 g/6 oz piece smoked streaky bacon,
derinded and cut into strips
2 potatoes, boiled and diced
100 g/4 oz shelled fresh or frozen peas
4 tomatoes. skinned and chopped
1 tablespoon chopped parsley
salt
freshly ground black pepper
4 eggs

Heat the oil in a pan, add the onion, peppers and bacon and fry for 5 to 6 minutes. Add the potatoes and cook until lightly browned. Add the peas, tomatoes, parsley, and salt and pepper to taste. Cook gently for 10 minutes, adding a little water, if necessary, to prevent the mixture sticking.

Turn the vegetable mixture into a greased shallow ovenproof dish. Make €¢1 hollows in the mixture and break an egg into each one. Cook in a preheated moderate oven (180'C/3501', Gas Mark 4) for 15 minutes until the egg whites are just set. Serve immediately.

SERVES 4