Spain on a plate huevos a la flamenca ham and eggs dish, bring a taste of Cadiz to Rick Stein’s Long Weekends.

The ingredients are: 4 tbsp olive oil, 1 small onion, chopped, 1 garlic clove, chopped, 80g serrano ham, chopped, 1 heaped tsp hot smoked paprika, 8 large tomatoes (about 750g), skinned and chopped, or 2 x 400g tins peeled plum tomatoes, 1 tsp tomato purée, 75g peas, fresh or frozen, 100g fine green beans, 4 free-range eggs, 12 slices chorizo, 1 red pepper, roasted and skinned, cut into 8 strips (or use peppers from a jar), salt and freshly ground black pepper.

For the griddled bread: 4-8 thick slices bread, 1 garlic clove, halved, 2 tbsp olive oil and small handful flatleaf parsley, chopped, to serve.

See the recipe in Rick’s book titled: Rick Stein’s Long Weekends, available from Amazon now.