| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Onions; chopped |
| 6 |
|
Garlic cloves; chopped |
| 1 |
|
Green bell pepper; deribbed and chopped |
| 2 |
tb |
Olive oil |
| 1 |
|
Spicy sausage; (such as chorizo, luganega, or a smoked green peppercorn duck sausage), about 4 ounces, cut into rounds |
| 8 |
|
Vine-ripe tomatoes; diced; or use good-quality canned tomatoes |
| 8 |
|
Eggs |
| 1/3 |
c |
Peas; blanched or frozen |
| 1 |
|
Roasted red bell pepper; cut into strips |
| 12 |
|
Thin asparagus spears; trimmed and cut into manageable lengths |
| 2 |
tb |
Dry sherry; (up to 3) |
INSTRUCTIONS
INSTRUCTIONS: Preheat the oven to 375 degrees.
Saute the onion, garlic and green pepper in the olive oil until the onion
softens, then add the sausage and saute until lightly browned in spots. Add
the tomatoes and cook until it is a saucelike mixture. Layer about two
thirds of the sauce/sausage mixture into 4 individual ramekins or 1 large
one. Break eggs into this mixture, either 2 in each individual ramekin or
all 8 in the large one. Garnish with the rest of the sauce, spooned around
the eggs, as well as the peas, peppers and asparagus. Sprinkle with sherry.
Cover and bake until the eggs are set, 10 to 15 minutes. Serves 4.
More recipes from San Fran Chronicle
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Apr 19,
1998
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