Huevos a la Flamenco
Categories: Eggs | Too hot tamServes: 6 Servings
Ingredients:
- ----------------------------------SOFRITO----------------------------------
- 1/4 c Olive oil
- 1/2 sm White onion, finely chopped
- 2 lg Clov garlic, finely chopped
- 1 Red bell pepper, roasted,
- -peeled, and finely chopped
- 3 oz Serrano or prosciutto ham,
- -finely diced
- 2 lg Tomatoes, peeled, seeded and
- -finely chopped
- 1 tb Finely chopped parsley
- 1 sm Bay lettuce
- 1/4 ts Freshly ground pepper
- 1/3 c Water
Instructions:
------------------------------------EGGS------------------------------------
2 ts Olive oil
6 Eggs
1/2 c Cooked peas
1 Red bell pepper, roasted,
-peeled, and cut into
-1/2-inch strips
3 tb Dry sherry (optional)
1 Sprig fresh parsley, for
-garnish
Chunks of grilled country
-bread, for serving
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"
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