Huevos A La Flamenco Recipes

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HUEVOS A LA FLAMENCA

In Spain eggs appear in many forms and at different times of the day. Huevos a la Flamenca is an egg cassoulet native to Andulasia, home of the flamenco dance. The eggs are baked atop a thick, spicy "sofrito" sauce. Posted for ZWT!

Provided by breezermom

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14



Huevos a La Flamenca image

Steps:

  • Preheat the oven to 350 degrees.
  • In a skillet cook the sausage, ham, onion, and garlic until the onion is tender, and the sausage is brown. Drain off fat.
  • Stir in tomatoes, red or green pepper, tomato puree, pimento, thyme, oregano, and ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered about 15 minutes or till the liquid is almost evaporated.
  • Spoon the sauce into six lightly greased 8 or 10 oz individual casseroles. Carefully break one egg at a time into a small dish; slide one into each casserole. Arrange asparagus and peas around the eggs.
  • Bake, uncovered in a 350 degree oven about 20 minutes or until eggs are set. Sprinkle with paprika, if desired.

Nutrition Facts : Calories 348, Fat 21.7, SaturatedFat 7.8, Cholesterol 237.5, Sodium 1092.2, Carbohydrate 12.2, Fiber 3.4, Sugar 6.2, Protein 25.9

1/2 lb chorizo sausage or 1/2 lb Italian sausage, sliced
1 1/2 cups ham, fully cooked and diced
1 medium onion, chopped
1 garlic clove, minced
3 large tomatoes, seeded, chopped, and drained
1 large red bell peppers or 1 large green bell pepper, chopped
1/2 cup tomato puree
1 tablespoon pimiento, sliced
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano, crushed
1/8 teaspoon red pepper, ground
6 eggs
1 cup asparagus, cut into 1 inch pieces
1/4 cup frozen peas, thawed

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