Huevos a la flamenco

6 Servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
½ small White onion, finely chopped
2 larges Clov garlic, finely chopped
1 Red bell pepper, roasted, peeled, and finely chopped
3 ounces Serrano or prosciutto ham, finely diced
2 larges Tomatoes, peeled, seeded and finely chopped
1 tablespoon Finely chopped parsley
1 small Bay lettuce
¼ teaspoon Freshly ground pepper
⅓ cup Water
2 teaspoons Olive oil
6 Eggs
½ cup Cooked peas
1 Red bell pepper, roasted, peeled, and cut into 1/2-inch strips
3 tablespoons Dry sherry (optional)
1 Sprig fresh parsley, for garnish
Chunks of grilled country bread, for serving

Directions

SOFRITO

EGGS

Heat a large, heavy skillet over medium heat and add the oil. Saute the onions, garlic, and red pepper for 5 minutes, or until the vegetables are softened but not browned. Add the ham and stir for 2 minutes. Add the tomatoes, parsley, bay leaf, salt, pepper and water and bring the mixture to a simmer. Cook until the liquid has almost all evaporated and the mixture is quite thick. Discard the bay leaf. Preheat the oven to 400 degrees and lightly oil a 9 x 9-inch ceramic or earthenware casserole with 2 inch sides. Spread the sofrito evenly in the base of the dish and break the eggs carefully, one at a time, in a circle on the top. Heap the peas in 3 or 4 mounds in between the eggs and arrange the asparagus and pepper strips as a sort of frame for the eggs. Sprinkle the top with sherry, i f desired, and bake for 20 minutes, or until the eggs are done to your liking. Garnish with a few parsley sprigs and serve at once, accompanied by chunks of grilled country bread.

>From Too Hot Tamales Show # 6171 Recipe by: Susan Feniger and Mary Sue Miliken Posted to MC-Recipe Digest V1 #533 by "Master Harper Gaellon" <gaellon@...> on Mar 21, 1997

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