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