Prepare the Potatoes: In a large skillet, heat the vegetable oil over medium heat. Add the diced potatoes and a pinch of salt, and cook for about 8-10 minutes, stirring occasionally, until golden and tender.

Cook the Chorizo and Vegetables: In the same skillet, add the chorizo and cook over medium heat until browned and slightly crispy, around 5 minutes. Add the chopped onions, garlic, and red chili pepper, and cook for another 3-4 minutes until the onions become translucent and fragrant.

Add Seasonings and Tomato Base: Sprinkle the smoked paprika and remaining salt into the skillet, stirring to coat the mixture. Pour in the passata, stirring to combine. Let the sauce simmer for about 5-6 minutes, allowing it to thicken slightly.

Combine Peas and Potatoes:

Stir the frozen peas and the cooked potatoes into the skillet, spreading the mixture evenly across the base.

Add Eggs and Ham: Carefully crack the eggs into the wells, keeping the yolks intact. Arrange the serrano ham or prosciutto pieces around the eggs. Sprinkle a bit of salt and black pepper on each egg.

Bake the Dish: Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 10-12 minutes, or until the egg whites are set, but the yolks remain slightly runny.

Garnish and Serve: Remove from the oven and sprinkle chopped parsley over the top for a fresh finish. Serve hot, ideally with crusty bread to scoop up the flavorful sauce and creamy egg yolks.