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Baked Eggs with Ham, Sausage
and Peas (Huevos la Flamenca)


  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon olive oil
  • 1 (16 ounce) can tomatoes (with liquid)
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon paprika
  • 4 ounces fully cooked smoked ham, diced
  • 1 smoked chorizo sausage, cut into 1/4-inch slices
  • 4 eggs
  • 1/4 cup cooked green peas
  • 2 tablespoons chopped pimento
  • 1 tablespoon minced parsley


  1. Cook and stir onion and garlic in oil in 2-quart saucepan until onion is tender.
  2. Add tomatoes, sugar and paprika; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 15 minutes.
  3. Cook and stir ham and chorizo sausage in 8-inch skillet until sausage is done, about 5 minutes; drain.
  4. Divide tomato mixture evenly among 4 ungreased 1-ounce custard cups.
  5. Break 1 egg over mixture in each cup.
  6. Arrange ham mixture, peas and pimiento around each egg.
  7. Sprinkle with parsley.
  8. Bake uncovered at 400 degrees F until eggs are set, 12 to 15 minutes.
  9. Serve in custard cups.

Yield: 4 servings

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