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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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:
1. 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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