Huevos a la flamenco
Baked eggs flamenco style
In Spain eggs appear in many forms and at different times of the day. Huevos a la Flamenca is an egg casserole native to Andulasia, home of the flamenco dance. The eggs are baked atop a thick, spicy "sofrito" sauce.
¼ cup olive oil
1 cup finely chopped onion
2 large cloves garlic, minced
1 red bell pepper, roasted, peeled, and finely chopped
3 ounces Serrano or prosciutto ham, finely diced
2 large tomatoes, grated on a box grater (about 1 pound)
2 tablespoons finely chopped parsley
1 small bay leaf
Kosher salt and freshly ground pepper to taste
⅓ cup water
2 teaspoons olive oil for the pan(s)
¼ cup cooked peas
¼ pound sweet chorizo, ⅛ inch slices
¼ pound asparagus, cut into 1 inch pieces and cooked
1 red bell pepper, roasted, peeled, and cut into ½-inch strips
3 tablespoons dry sherry (optional)
Sprigs of 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 (not convection) to 400ºF and lightly oil a 9 x 9 or 3 individual ovenproof casseroles. Spread the sofrito evenly in the base of the dish(es) and break the eggs carefully, one at a time, in a circle on the top.
Add the peas and chorizo. 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.