HUEVOS A LA FLAMENCA
(BAKED EGGS FLAMENCO STYLE)
Source: The Best of Spain a Cookbook by Alicia Saacs; 1993
Servings: 4

As vibrant in color as the costume of Flamenco dancers, these baked eggs on a bed of tomatoes, garnished with chorizo sausage, green beans, peas, Pimentos & asparagus, make a wonderful breakfast or bruch dish or a light supper. Remove the eggs from the oven while they are slightly underdone; they will continue cooking in the hot cazuela

2 tbsp olive oil
1 garlic clove minced
1 medium onion finely chopped
1/4 lb. cured ham (like prosciutto), sliced 1/4 inch & diced
1/4 lb chorizo sausage or other mild or breakfast sausage, cut in 1/4 inch slices
1/2 lb fresh or canned tomatoes, finely chopped
1/2 tsp paprika
6 tbsp dry white wine
1 tbsp minced parsley
Salt & ground pepper
8 large eggs
8 asparagus spears, cooked
1/2 cup peas (green), cooked
1/4 lb green beans cooked
1 pimento, preferably roasted, cut in strips

Heat the oil in a skillet& sauté the garlic and onion over medium high heat until the onion is wilted.

Add the ham and chorizo; saute 1 minute. remove the chorizo with a slotted spoon and set aside.

Mix in the tomatoes, paprika, wine, parsley, and salt and pepper. Cover and cook ham mixture over LOW heat about 15 minutes.

Preheat the oven to 450 degrees F.

Divide the tomato mixture among 4 shallow individual casseroles, about 6 inches wide. Gently slide 2 eggs into each casserole and arrange chorizo, asparagus, beans, peas, and pimento on top.

Bake until the eggs are just set, about 5 minutes in all; check for doneness after 4 minutes. Serve in the casseroles.