A snap to make, this colorful entree from Valencia, Spain, has a spicy sofrito base. You can prepare it in a single casserole dish or as individual servings. Serve with buttered French or Italian bread.
2 tbsp. olive oil
1 medium onion, finely chopped
2 to 3 garlic cloves, minced
1 cup finely chopped red bell pepper or 1/4 cup finely chopped pimiento
1/2 tsp. paprika
1/4 tsp. salt (optional)
1/4 tsp. freshly ground black pepper
1 cup finely diced serrano, Virginia, baked, or smoked ham
2 to 3 oz. Spanish-style chorizo or spicy sausage of choice
2 cups coarsely chopped fresh tomatoes or 1 can (16 oz.) stewed tomatoes with juice
4 large eggs
1/2 cup cooked asparagus tips, fresh, frozen, or canned (optional)
1/4 cup pimiento slices
3/4 cup green peas
2 to 3 sprigs parsley, finely chopped
1. Preheat the oven to 450°F.
2. In a large skillet, heat the oil over medium heat. Add onion, garlic, and red bell pepper and sauté 1 minute, stirring often. Add paprika, salt (if using), black pepper, ham and chorizo. Cook for 3 minutes, stirring often. Stir in tomatoes (if using fresh tomatoes, stir in 1/4 cup water) and cover. Cook about 10 minutes, until tomatoes have broken up and sofrito has thickened.
3. Pour sofrito into shallow 8- or 9-inch casserole dish, or divide into four individual custard cups or baking dishes. Allow to cool 1 to 2 minutes. Make shallow depression in center of dish or individual cups, and gently break eggs (or single egg) into center. Place asparagus tips (if using), pimiento slices, and small mounds of peas between eggs if cooking in casserole dish or around each egg if serving in individual cups. Bake for 15 to 20 minutes, or until egg whites have set and yolks have opaque film but are still soft. Garnish with parsley.