Heat the oil in a frying pan with ovenproof handle, add the onion and garlic and fry over medium heat for about 7 minutes until soft and just starting to turn golden. Add the panceta and fry for 3 minutes. Add the tomatoes, paprika and sherry and cook for about 7 minutes until slightly thickened. Season with a little salt and pepper.

Fold the roasted peppers, asparagus and peas into the mixture. (If finishing in a cazuela, transfer the vegetables to the dish at this point.) Make 4 indentations in the mixture and break in the eggs, swirl the white part slightly and leave the yolks whole. Bake in a preheated oven at 200°C (400°F) Gas 6 for about 10 minutes until the eggs have just set.

Meanwhile heat a second small frying pan and dry-fry the chorizo slices on both sides until the oil runs out and the edges are slightly browned. Put on top of the dish and serve.

Note The Spanish method for seasoning a terracotta cazuela is to submerge it in water for 12 hours, then rub several peeled cloves of garlic over the unglazed base. When the juices have been absorbed into the terracotta, fill the cazuela with water and 100 ml vinegar and put on top of the stove with a heat-diffusing mat underneath. Bring slowly to the boil and simmer until the liquid is reduced to about 100 ml. Let cool, rinse with water and the cazuela is ready to use.