Recipe - Huevos A La Flamenco

SOFRITO
One fourth cup Olive oil
One half small White onion, finely chopped
2 lg Clov garlic, finely chopped
1 Red bell pepper, roasted,
peeled, and finely chopped
3 ounce Serrano or prosciutto ham,
finely minced
2 lg Tomatoes, peeled, seeded and
finely chopped
1 tablespoon Finely chopped parsley
1 small Bay lettuce
One fourth teaspoon Freshly ground pepper
1/3 cup Water

EGGS
2 teaspoon Olive oil
6 Eggs
One half cup Cooked peas
1 Red bell pepper, roasted,
peeled, and cut into
1/2inch strips
3 tablespoon 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 9inch 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 MCRecipe Digest V1
#533 by "Master Harper Gaellon" gaellon@inch.com on Mar 21, 1997