| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
May 1992 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 12 |
oz |
Mushrooms; chopped |
| 6 |
oz |
Jamon serrano or prosciutto; chopped |
| 1/4 |
ts |
Dried crushed red pepper |
| 2 1/2 |
c |
Crushed tomatoes in puree; (about 3/4 of |
|
|
; 28-ounce can) |
| 12 |
oz |
Asparagus; trimmed |
| 8 |
|
Eggs |
| 2/3 |
c |
Grated manchego or Romano cheese; (about 2 1/2 ounces) |
|
|
Fresh Italian parsley sprigs |
INSTRUCTIONS
Heat oil in heavy large skillet over medium heat. Add onion and saute
until translucent, about 8 minutes. Add mushrooms and saute until
tender, about 4 minutes. Add jamon and dried crushed red pepper and
stir 1 minute. Add tomatoes. Simmer until mixture mounds on spoon,
stirring frequently, about 10 minutes. Season sauce with salt and
pepper.
Cook asparagus in large pot of boiling salted water until just
crisp-tender. Drain. Rinse under cold water and drain well. (Can be
prepared 1 day ahead. Cover tomato sauce and asparagus separately and
refrigerate. Bring to room temperature before using.)
Preheat oven to 400F. Grease four, 5 to 6-inch-diameter shallow
earthenware casseroles or baking dishes with olive oil. Divide sauce
among dishes. Make large well in center of sauce in each dish. Break
2 eggs into each well. Sprinkle eggs with pepper and then cheese.
Arrange asparagus around edge of dishes. Cover with foil. Bake until
eggs are almost set, about 12 minutes. Garnish with parsley and serve
immediately.
Serves 4.
Bon Appetit May 1992
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