Savory coca with peas and espencat

Ingredients

• Homemade bread dough made with 500g of wheat flour.
• 2 onions
• 250 g of fresh green peas
• 1 can of tuna
• 1 hard-boiled egg
• 1 clove of garlic
• olive oil
• salt
• black pepper
• 2 tomatoes
• 2 medium eggplants
• 2 cloves of garlic
• 2 medium-sized red bell peppers
• 100 g of mojarra (dried, salted tuna)
• olive oil
• salt

Prepare the dough and let it rise.

While that’s happening, sauté the chopped onion, green peas, and garlic in olive oil until softened, with a pinch of salt and pepper.

Once it’s cooked, add the chopped hard-boiled egg and the tuna.

For the eggplant, wash the tomatoes, eggplant, bell peppers, and garlic, and roast them in the oven at 180 °C for about 40 minutes.

Let them cool, peel them, and cut them into thin strips.

Mix them together in a bowl with the olive oil, sliced chorizo, and a pinch of salt (the chorizo is already salty), and let it rest.

Spread the dough evenly over a large, greased baking sheet.

Cover one half of the green pea mixture with the mojama-sprouts mixture, and the other half with the green pea mixture.

Bake for 30 to 45 minutes in a preheated oven at 180 °C, depending on your oven.

Serve hot or cold.