Flamenco style eggs

Cut the onion very small and put it with the salt in a frying pan over low heat until it caramelizes.

Add the tomato and let it simmer until a good texture of tomato sauce is obtained.

While the tomato is cooking, cut the mushrooms into small pieces and fry them (separately), not 100% because they will be cooked in the oven.

As with the mushrooms, cut the leek into slightly larger pieces and sauté it (separately as well).

Once the tomato sauce is ready, spread it in the bottom of two small earthenware casseroles, one for each person. We can add a little oil and extra salt to taste.

Divide the mushrooms, leek, peas and peppers in groups in the small casseroles, leaving a hole for the egg.

Put only the whites of the eggs, one in each casserole. We introduce in the oven previously preheated to 200°, and we keep it that way.

After approximately 7 minutes in the oven or when we see that the egg white is almost done, add the egg yolk to each casserole and wait the rest of the time until it is cooked.