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Categories:Viewed: 86 - Published at: 7 years ago
Ingredients
- 3 Tbsp. extra virgin olive oil
- 1 lrg onion minced
- 12 ounce mushrooms minced
- 6 ounce jamon serrano or possibly prosciutto minced
- 1/4 tsp dry crushed red pepper
- 2 1/2 c. crushed tomatoes in puree (about 3/4 of 28-oz can)
- 12 ounce asparagus trimmed
- 8 x Large eggs
- 2/3 c. grated manchego or possibly Romano cheese (about 2 1/2 ounces) Fresh Italian parsley sprigs
Method
- Heat oil in heavy large skillet over medium heat.
- Add in onion and saute/fry till translucent/soft, about 8 min.
- Add in mushrooms and saute/fry till tender,
- about 4 min.
- Add in jamon and dry crushed red pepper and stir 1 minute.
- Add in tomatoes.
- Simmer till mix mounds on spoon, stirring frequently, about 10 min.
- Season sauce with salt and pepper.
- Cook asparagus in large pot of boiling salted water till just crisp-tender.
- Drain.
- Rinse under cool water and drain well.
- (Can be prepared 1 day ahead.
- Cover tomato sauce and asparagus separately and chill.
- Bring to room temperature before using.)
- Preheat oven to 400F.
- Grease four, 5 to 6-inch-diameter shallow earthenware casseroles or possibly baking dishes with extra virgin olive oil.
- Divide sauce among dishes.
- Make large well in center of sauce in each dish.
- Break 2 Large eggs into each well.
- Sprinkle Large eggs with pepper and then cheese.
- Arrange asparagus around edge of dishes.
- Cover with foil.
- Bake till Large eggs are almost set, about 12 min.
- Garnish with parsley and serve immediately.
- Serves 4.
