Name: Huevos a la Flamenco
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 servings
Ingredients: 1/4 cup olive oil; 1/2 small white onion, finely chopped; 2 large cloves garlic, finely chopped; 1 red bell pepper, roasted, peeled, and finely chopped; 3 ounces Serrano or prosciutto ham, finely diced; 2 large tomatoes, peeled, seeded and finely chopped; 1 tablespoons finely chopped parsley; 1 small bay lettuce; 1/4 teaspoons freshly ground pepper; 1/3 cup water; 2 teaspoons olive oil; 6 eggs; 1/2 cup cooked peas; 1 red bell pepper, roasted, peeled, and cut into 1/2-inch strips; 3 tablespoons dry sherry (optional); Sprigs of fresh parsley, for garnish and chunks of grilled country bread, for serving

Directions

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.

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Huevos a la Flamenco

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