BAKED EGGS

One of my grandmothers used to prepare this dish every Sunday. It is simple but comforting. Anything with chorizo and peas is always a winner.

You need (per person)
- a teaspoon of olive oil
- a teaspoon of grated onion
- 10-15 gr of chorizo (cut into cubes)
- 10 gr of Spanish ham or bacon (cut into cubes)
- a handful of frozen peas
- three tablespoon of tomato sauce (see separate recipe)
- 1 egg
- salt and if you wish also pepper
All the quantities are purely indicative so add more or less to taste.

Heat the oil and grated onion in a pan over medium heat until the onion becomes golden. Then add the chorizo and ham/bacon and fry for 2 minutes. Add the peas and after 3-4- minutes add the tomato sauce. Let it bubble for 1 minute. Take it off the heat and put in on an individual oven proof dish or ramekin. Put the egg on top. Add salt ( and pepper) and bake in a 175 preheated oven for 12-14 minutes until just set.  

The children did not help much this time but they do like opening the eggs. If yours do too get them to open them on a separate cup or you may end up with lots of ruined chorizo/peas mixture.

PEANUT BUTTER COOKIES

These are very easy to make.
You need:

100 gr self raising flour

100 gr light brown sugar

85g butter 100g peanut butter 200 gr dark or milk chocolate (broken into little chunks) 1 egg half a teaspoon of vanilla extract Mix the sugar, butter, peanut butter, egg and vanilla extract. Then stir in the flour and chocolate chunks. Put spoonfuls or balls of the mixture on a lined baking tray (we used silicone lining from Lakeland). Bake in a preheated oven at 180 degrees for 12 minutes. Let them cool down a little before taking them off the baking tray.