| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Niger | Eggs, Too hot tam | 6 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1/2 | sm | White onion, finely chopped |
| 2 | lg | Clov garlic, finely chopped |
| 1 | Red bell pepper, roasted, peeled, and finely chopped | |
| 3 | oz | Serrano or prosciutto ham, finely diced |
| 2 | lg | Tomatoes, peeled, seeded and finely chopped |
| 1 | tb | Finely chopped parsley |
| 1 | sm | Bay lettuce |
| 1/4 | ts | Freshly ground pepper |
| 1/3 | c | Water |
| 2 | ts | Olive oil |
| 6 | Eggs | |
| 1/2 | c | Cooked peas |
| 1 | Red bell pepper, roasted, peeled, and cut into 1/2-inch strips | |
| 3 | tb | Dry sherry (optional) |
| 1 | Sprig fresh parsley, for garnish | |
| Chunks of grilled country bread, for serving |
INSTRUCTIONS
SOFRITO EGGS Heat a large, heavy skillet over medium heat and add the oil. Saute the onions, garlic, and red pepper for 5 minutes, or until the vegetables are softened but not browned. Add the ham and stir for 2 minutes. Add the tomatoes, parsley, bay leaf, salt, pepper and water and bring the mixture to a simmer. Cook until the liquid has almost all evaporated and the mixture is quite thick. Discard the bay leaf. Preheat the oven to 400 degrees and lightly oil a 9 x 9-inch ceramic or earthenware casserole with 2 inch sides. Spread the sofrito evenly in the base of the dish and break the eggs carefully, one at a time, in a circle on the top. Heap the peas in 3 or 4 mounds in between the eggs and arrange the asparagus and pepper strips as a sort of frame for the eggs. Sprinkle the top with sherry, i f desired, and bake for 20 minutes, or until the eggs are done to your liking. Garnish with a few parsley sprigs and serve at once, accompanied by chunks of grilled country bread. >From Too Hot Tamales Show # 6171 Recipe by: Susan Feniger and Mary Sue Miliken Posted to MC-Recipe Digest V1 #533 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997
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