| 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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