Baked Eggs “Flamenco”

Name: Baked Eggs “Flamenco”
Yield: makes 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1/4 pound ham, preferably prosciutto, cubed or chopped; 1/4 pound chorizo, thinly sliced; 1 cup tomatoes, chopped (drained canned are fine); 8 eggs; Salt and black pepper to taste; 1/2 cup chopped cooked green vegetables, like peas, green beans, and/or asparagus; 8 strips Roasted Red Peppers (page 470), or canned piquillo peppers or pimientos; Chopped fresh parsley leaves for garnish

December 14, 2011

I love baked eggs, so I was delighted to come across this elaborate version, served as an appetizer before a Spanish dinner (I like it at brunch). When it was made for me, it contained small amounts of asparagus and peas, but you could use bits of any vegetable you like; leftovers are the best option. Use both meats, either, or neither; this is essentially a dish that was created to combine eggs with whatever else is on hand.

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