Huevos A La Flamenca
By: Alejandro Duarte
Published: Thursday, February 18, 2010 - 1:58am

Ingredients




1/2 pound chorizo or Italian sausage
links, sliced
1 1/2 cups diced fully cooked ham
1 medium onion chopped
1 clv garlic, minced
3 lrg tomatoes, seeded,
chopped and drained
1 lrg sweet red or green
pepper, chopped
1/2 cup tomato puree
1 tablespoon sliced pimiento
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano, crushed
1/8 teaspoon ground red pepper
6 eggs
1 cup frozen cut asparagus, thawed
1/4 cup frozen peas, thawed

Preparation

1 In skillet cook sausage, ham, onion and garlic until onion is tender and sausage is brown. Drain off fat. Stir in tomatoes, red or green pepper, tomato puree, pimiento, thyme, oregano and red pepper. Bring to boiling; reduce heat. Simmer, uncovered about 15 minutes or until liquid is almost evaporated. Spoon sauce into six 8- or 10-ounce individual casseroles.. Carefully break one egg at a time into a small dish; slide one into each casserole. Arrange asparagus and peas around eggs. Bake, uncovered in 350-degree oven about 20 minutes or until eggs re s 2 Makes 6 servings