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Categories:Viewed: 66 - Published at: 9 years ago
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/4 pound ham, preferably prosciutto, cubed or chopped
- 1/4 pound chorizo, thinly sliced
- 1 cup tomatoes, chopped (drained canned are fine)
- 8 eggs
- Salt and black pepper to taste
- 1/2 cup chopped cooked green vegetables, like peas, green beans, and/or asparagus
- 8 strips Roasted Red Peppers (page 470), or canned piquillo peppers or pimientos
- Chopped fresh parsley leaves for garnish
Method
- Preheat the oven to 425F.
- Put the oil in a large skillet and turn the heat to medium-high; add the ham and chorizo and cook, stirring occasionally, until the chorizo begins to brown, about 5 minutes.
- Turn off the heat.
- Distribute the tomatoes among four 3/4-cup ramekins, making a layer at the bottom of each.
- Layer a portion of the meat mixture on top of the tomatoes.
- Break 2 eggs into each ramekin, taking care to keep the yolks whole; sprinkle with salt and pepper.
- Add the vegetables and top with the pepper strips.
- Bake for 8 to 12 minutes, or until the eggs are barely set.
- The yolks should still be soft and runnytake care not to overcook.
- Garnish and serve immediately.
- These are vegetarian: Omit the ham and chorizo.
- In step 1, cook 1 onion, chopped; 1 small red bell pepper, stemmed, seeded, and chopped; and 1 tablespoon minced garlic in the oil, stirring occasionally, until the onion softens.
- In step 2, add the tomatoes to the mix and cook over medium heat, stirring occasionally, until the mixture becomes saucy; taste and add salt and pepper if necessary.
- Put the sauce in the bottom of 4 ramekins or 1 larger dish and break the eggs onto it.
- Dot with a little butter if you like and sprinkle with salt and pepper.
- Omit the chopped vegetables and additional peppers and bake as directed.
- Garnish and serve.
