Smoked Pimentón Shakshuka with Jamón, Almonds, and Whipped Aioli

METHOD

1. Step 1: Quick prep

   • Line a tray for the jamón
   • Chop parsley (for garnish + parsley oil)
   • Rough-chop almonds

2. Step 2: Parsley oil

   • 10 g flat-leaf parsley leaves
   • 30 ml extra virgin olive oil
   • Pinch of salt

   Blend parsley, olive oil, and salt until very green and smooth. Strain if you want it neater.

3. Step 3: Whipped allioli

   • 1½ tbsp allioli
   • 1 tbsp thick Greek yogurt or labneh

   Mix until smooth and just loose enough to dot with a spoon.

4. Step 4: Crisp the jamón

   • 3–4 thin slices jamón ibérico or serrano

   Lay jamón on a lined tray and bake at 170°C for 7–9 min, until crisp. Cool, then break into shards.

5. Step 5: Toast the almonds

   • 20 g Marcona almonds, roughly chopped

   Toast in a dry pan 1–2 min until fragrant.

6. Step 6: Char the calçot / spring onions

   • 1 calçot or 2 spring onions

   Char in a hot pan or over a flame until blistered and soft. Cut into neat lengths.

7. Step 7: Make the sofregit base (main sauce)

   • 30 ml extra virgin olive oil
   • 1 medium onion, very finely diced
   • 2 garlic cloves, thinly sliced
   • 1 roasted red pepper or 4–5 piquillo peppers, sliced
   • 350 g ripe tomatoes, grated or very finely chopped
   • 1½ tsp tomato paste
   • ½ tsp sweet smoked pimentón
   • Small pinch hot pimentón or chili flakes
   • 1½ tsp sherry vinegar
   • 1 tbsp romesco sauce
   • Salt
   • Black pepper
   • Tiny pinch sugar (only if needed)

   Heat olive oil in a medium sauté pan. Add onion + a pinch of salt; cook slowly 10–12 min until very soft and lightly golden. Add garlic; cook 1 min. Add roasted pepper, tomato, tomato paste, sweet smoked pimentón, and hot pimentón. Cook gently 12–15 min, stirring often, until thick and jammy. Stir in sherry vinegar and romesco. Season with salt and black pepper. Add a tiny pinch of sugar only if the tomatoes taste sharp.

8. Step 8: Bake the eggs

   • 4 eggs

   One-pan, to share: make 4 small wells in the hot sofregit and crack in the eggs. Bake at 180°C for 6–8 min (or cover on the stove) until whites are set and yolks stay soft. Two plates: divide the hot sofregit into 2 small oven-safe dishes, crack 2 eggs per dish, and bake at 180°C for 6–8 min.

9. Step 9: Serve

   • 2–4 slices coca bread or good sourdough
   • 1 ripe tomato, halved
   • Extra olive oil
   • Flaky salt
   • Optional: tiny bit lemon zest

   Toast bread. Rub with fresh tomato, drizzle with olive oil, add a pinch of salt. Finish the eggs with jamón shards, charred onion, toasted almonds, dots of whipped allioli, parsley oil, flaky salt, and (optional) a very light touch of lemon zest.