Ingredients Jump to Instructions ↓

  1. Sofrito

  2. 1/4 cup 59ml Olive oil

  3. 1/2 cup 31g / 1.1oz White onion - finely chopped (small)

  4. 2 cups 292g / 10oz Garlic cloves - finely chopped (large)

  5. 1 Red bell pepper - roasted, peeled, and finely chopped

  6. 3 oz 85g Serrano or prosciutto ham - finely diced

  7. 2 oz 56g Tomatoes - peeled, seeded, (large) and finely chopped

  8. 1 tablespoon 15ml Finely-chopped parsley

  9. 1 tablespoon 15ml Bay leaf (small)

  10. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  11. 1/3 cup 78ml Water

  12. Eggs

  13. 2 teaspoons 10ml Olive oil

  14. 6 Eggs

  15. 1/2 cup 118ml Cooked peas

  16. Asparagus spears

  17. 1 Red bell pepper - roasted, peeled, and cut 1/2" strips

  18. 3 tablespoons 45ml Dry sherry - optional

  19. Fresh parsley sprigs - for garnish

  20. Grilled country bread chunks - for serving

Instructions Jump to Ingredients ↑

  1. 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.

  2. Preheat the oven to 400 degrees and lightly oil a 9- by 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, if 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.

  3. This recipe yields 6 servings.


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