Huevos a la Flamenca con Setas Portobello y Queso Manchego 
Flamenco Eggs with Portobello Mushrooms and Manchego Cheese
Cooking Instructions
- 1
In a pan with a little oil, sauté the garlic and onion. Add the mushrooms and sauté well.
- 2
Then add the cooked ham, serrano ham, and cooked peas. Cook for a few minutes.
- 3
In a clay pot, add the tomato sauce and heat it up before adding everything. I transferred everything from the pan to a clay pot, but you can do everything in the pan or the entire process in the clay pot. Add the cheese (optional).
- 4
Finally, crack the eggs on top and sprinkle a little salt on the yolk. I don't add salt to the rest because the cured meats are already salty, but that's up to you. Cook until the eggs are done and serve in the same pot. Another option is to finish it in the oven after adding the eggs, but if you do, cover the yolk with a little aluminum foil to prevent it from becoming hard and dry.
- 5
If you like it spicy, you can sprinkle with chili flakes as I did.
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