Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
1 hr 20 min
40 min
40 min
6 servings




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, 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.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Huevos Rancheros

Recipe courtesy of Sunny Anderson

Jamie's Huevos Rancheros

Recipe courtesy of Paula Deen

Eggs Flamenco

Recipe courtesy of Anne Burrell

Huevos a la Mexicano Tacos with Chipotle-Honey Bacon

Recipe courtesy of Bobby Flay

Huevos Rancheros

Huevos Rancheros

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          Latest Stories