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PATIENT EMPOWERMENT NETWORK
Huevos a la Flemenca
Ingredients
The Sofrito:
Pre-heat the oven to 400 F. If using fresh tomatoes, they should be skinned by dropping them into boiling water for ten seconds, removing into cold water and then peeling, de-stemming and chopping. Canned tomatoes can be added straight away. Heat a heavy 12-inch skillet with oil until a light haze forms above it. Add onions, garlic and green pepper and cook for 5 mins. until soft. Add ham, sausage etc. and cook for 3 mins. more before adding the tomatoes and all other ingredients. Cook briskly until much of the liquid in the pan evaporates. Reduce the quantity of tomato down to a moderately thick sauce. Remove from heat, discard the bay leaf. Rub the casserole with a film of olive oil and then even spread the sofrito over the bottom of the casserole. One at a time break eggs on top of the sauce whole, spreading them around the casserole. Heap the peas in 3-4 mounds around the eggs, arrange the asparagus in parallel rows and then drape the pimento decoratively over them. Sprinkle the top with the sherry. Place the entire dish in the middle of the oven for about 20 minutes. When done the whites should be firm and an opaque film will have formed over the egg yolks. Absolutely delicious served straight from the oven with fresh crusty bread and a salad dressed as the Spanish do. Add your washed salad ingredients: bibb lettuce, tomato, onion, etc. Top with a tin of tuna and dress it with firstly with salt, second with vinegar and lastly with an extra virgin olive oil. Toss and serve. 2 tsp olive oil 6-8 eggs to loosely cover the sofrito 1 cup fresh or thawed fr ze peas 6 asparagus tips (3-4 inches long)8 strips of drained, canned pimiento, each about 3" long and 1/4" wide 3 tbsps. pale dry sherry The Eggs and Toppings:
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2 medium sized tomatoes ¾ cup of chopped & drained canned tomatoes
¼ cup Spanish extra virgin olive oil 1 large onion, skinned and chopped 2-3 garlic cloves, skinned and crushed 1 chorizo sausage, skinned and crushed ¼ lbs. serrano ham, or prawns chopped 1 large green pepper, cored and then chopped 1 tbsp finely chopped parsley 1 bay leaf ⅓ cup water Salt, pepper, paprika
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Instructions Pre-heat the oven to 400 F.
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If using fresh tomatoes, they should be skinned by dropping them into boiling water for ten seconds, removing into cold water and then peeling, de-stemming and chopping. Canned tomatoes can be added straight away. Heat a heavy 12-inch skillet with oil until a light haze forms above it. Add onions, garlic and green pepper and cook for 5 mins. until soft. Add ham, sausage etc. and cook for 3 mins. more before adding the tomatoes and all other ingredients. Cook briskly until much of the liquid in the pan evaporates. Reduce the quantity of tomato down to a moderately thick sauce. Remove from heat, discard the bay leaf. Rub the casserole with a film of olive oil and then even spread the sofrito over the bottom of the casserole.
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