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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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In Spain eggs appear in many forms and at different times of the day. Huevos a la Flamenca is an egg cassoulet native to Andulasia, home of the flamenco dance. The eggs are baked atop a thick, spicy sofrito sauce. Ingredients:
1/2 lb chorizo sausage or 1/2 lb italian sausage, sliced |
1 1/2 cups ham, fully cooked and diced |
1 medium onion, chopped |
1 garlic clove, minced |
3 large tomatoes, seeded, chopped, and drained |
1 large red bell peppers or 1 large green bell pepper, chopped |
1/2 cup tomato puree |
1 tablespoon pimiento, sliced |
1/2 teaspoon dried thyme, crushed |
1/2 teaspoon dried oregano, crushed |
1/8 teaspoon red pepper, ground |
6 eggs |
1 cup asparagus, cut into 1 inch pieces |
1/4 cup frozen peas, thawed |
Directions:
1. Preheat the oven to 350 degrees.
2. In a skillet cook the sausage, ham, onion, and garlic until the onion is tender, and the sausage is brown. Drain off fat.
3. Stir in tomatoes, red or green pepper, tomato puree, pimento, thyme, oregano, and ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered about 15 minutes or till the liquid is almost evaporated.
4. Spoon the sauce into six lightly greased 8 or 10 oz individual casseroles. Carefully break one egg at a time into a small dish; slide one into each casserole. Arrange asparagus and peas around the eggs.
5. Bake, uncovered in a 350 degree oven about 20 minutes or until eggs are set. Sprinkle with paprika, if desired.
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