Huevos a La Flamenca

READY IN: 55mins
Recipe by breezermom

In Spain eggs appear in many forms and at different times of the day. Huevos a la Flamenca is an egg cassoulet native to Andulasia, home of the flamenco dance. The eggs are baked atop a thick, spicy "sofrito" sauce. Posted for ZWT!

Top Review by Ma Field

I made this family style in a large skillet since there are only two of us. I did not expect DH to care for it since it called for a lot of tomatoes and he isn't always a fan. The more he ate, the more he liked and finished up by saying "you could make that again!" High praise from a man who is a self-professed mater-hater! Thanks for a great recipe!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. In a skillet cook the sausage, ham, onion, and garlic until the onion is tender, and the sausage is brown. Drain off fat.
  3. Stir in tomatoes, red or green pepper, tomato puree, pimento, thyme, oregano, and ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered about 15 minutes or till the liquid is almost evaporated.
  4. Spoon the sauce into six lightly greased 8 or 10 oz individual casseroles. Carefully break one egg at a time into a small dish; slide one into each casserole. Arrange asparagus and peas around the eggs.
  5. Bake, uncovered in a 350 degree oven about 20 minutes or until eggs are set. Sprinkle with paprika, if desired.

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