Baked Eggs with Ham and Sausage

Yield > 4
Keys : Egg Spanish Spain European Mediterranean Spanish
Ingredients :
(Huevos Al Plato A La
Flamenca)
8 x Eggs
8 slc Chorizo or peperoni sausage
small slices
4 oz Cured ham
1/2 x Sweet red peppers canned or
precooked
2 sm Tomatoes peeled and
chopped
1/2 cup Olive oil
2 tbl Olive oil
2 tbl Peas - cooked or canned
heaping tbsps
2 tbl Green beans - cooked or
canned heaping tbsps
2 tbl Asparagus tips - cooked or
canned
2 dsh Sherry or a few drops
2 dsh Bouillon or a few drops
Method :
• Cut half the ham into small cubes; divide remainder into
eight triangular pieces. Cut pepper into eight similar triangles.
Peel and seed tomatoes and chop them. Dice green beans and
asparagus tips. Preheat oven to 375 degrees.
• Heat 1/2 cup olive oil and fry the cubed ham. When it is
browned, add the peas, beans, and asparagus tips. When they
are caught, add the tomatoes and sprinkle over the mixture a
few drops of sherry and a few drops of bouillon. Let it cook for
a few minutes until the sauce is reduced.
• The eggs can be made in one large baking dish or in
individual ramekins (of porcelain, pyrex, or earthenware). Line
the dish or dishes with the contents of the frying pan and add
the eggs one by one, breaking them first into a saucer, then
sliding them into the baking dish. Fry slices of chorizo and the
triangles of ham lightly in the remaining olive oil. Sprinkle a
little salt on the whites of the eggs only. Decorate the edges of
the dish or dishes with alternating pieces of chorizo, ham, and
pepper. Sprinkle the oil from the frying of the chorizo and ham
over the top, place the dish in a pan of boiling water and bake
in a preheated 375 degree oven for 6 to 10 minutes or until
the whites are cooked but the yolks still tremble slightly. Serve
at once.
• Comments: This is an unabbreviated version of the
renowned classic dish from Seville, the recipe of a chef and
gastronomic authority. It makes an economical and very
decorative first course.