Huevos A La Flamenco

Recipe Ingredients

		Sofrito
1/4 cup	59ml	Olive oil
1/2 cup	31g / 1.1oz	White onion - finely chopped (small)
2 cups	292g / 10oz	Garlic cloves - finely chopped (large)
1		Red bell pepper - roasted, peeled, and finely chopped
3 oz	85g	Serrano or prosciutto ham - finely diced
2 oz	56g	Tomatoes - peeled, seeded, (large) and finely chopped
1 tablespoon	15ml	Finely-chopped parsley
1 tablespoon	15ml	Bay leaf (small)
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/3 cup	78ml	Water
		Eggs
2 teaspoons	10ml	Olive oil
6		Eggs
1/2 cup	118ml	Cooked peas
		Asparagus spears
1		Red bell pepper - roasted, peeled, and cut 1/2" strips
3 tablespoons	45ml	Dry sherry - optional
		Fresh parsley sprigs - for garnish
		Grilled country bread chunks - for serving

Recipe Instructions

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- by 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, if 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.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6171 broadcast 03-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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