| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Niger |
Eggs, Too hot tam |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1/2 |
|
White onion, finely chopped |
| 2 |
|
Clov garlic, finely chopped |
| 1 |
|
Red bell pepper, roasted |
|
|
peeled and finely |
|
|
chopped |
| 3 |
oz |
Serrano or prosciutto ham |
|
|
finely diced |
| 2 |
|
Tomatoes, peeled seeded and |
|
|
finely chopped |
| 1 |
T |
Finely chopped parsley |
| 1 |
|
Bay lettuce |
| 1/4 |
t |
Freshly ground pepper |
| 1/3 |
c |
Water |
| 2 |
t |
Olive oil |
| 6 |
|
Eggs |
| 1/2 |
c |
Cooked peas |
| 1 |
|
Red bell pepper, roasted |
|
|
peeled and cut into |
|
|
1/2-inch strips |
| 3 |
T |
Dry sherry, optional |
| 1 |
|
Sprig fresh parsley, for |
|
|
garnish |
|
|
Chunks of grilled country |
|
|
bread for serving |
INSTRUCTIONS
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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