Aljomar ham and eggs

Ingredients 

• 10 slices of ALJOMAR 100% Iberico acorn-fed shoulder ham 
• 2 spring onions, chopped 
• 1 green pepper, chopped 
• 4 cloves garlic, chopped 
• 1 splash of White wine
• 1 kg of fresh tomato puree 
• Pinch of sugar 
• EVOO 
• Salt 
• Serve with, 2 eggs 1 can of tuna

Method 

In a lightly oiled sauté pan, quickly sear the slices of ALJOMAR 100% Iberico acorn-fed shoulder ham on each side. 

Remove and set aside on a plate. In the same pan, sauté spring onions, pepper, garlic, olive oil and salt. Add the wine, tomato puree, sugar and simmer 5-10 minutes. 

Add the ham slices to the tomato, turning to coat on both sides. 

Fry a couple of eggs in oil and place over the ham and tomato mixture. 

Ready!