Huevos a la Flamenca (Baked Eggs Flamenco-Style)
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
2 Tbsp. olive oil
1 medium-size onion, finely chopped
2 Tbsp. serrano chile, stemmed, seeded and finely chopped
2-3 cloves garlic, minced
1 cup finely chopped red bell pepper or 1/4 cup finely chopped pimiento
1/4 tsp. salt (optional)
1/4 tsp. black pepper
1 cup finely diced Serrano, Virginia, baked, or smoked ham
2-3 oz. Spanish-style chorizo or spicy sausage of choice
2 cups coarsely chopped ripe tomatoes with 1/4 cup water 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 cooked green peas, fresh, frozen, or canned
2-3 sprigs fresh parslsey, finely chopped or 1/2 tsp. dried
Instructions:
Preheat the oven to 450°F.
To prepare the sofrito:
In a large skillet heat the olive oil over medium heat, then add the onion, garlic and red bell pepper or pimiento and saute for 1 minute, stirring often. Add some salt (if desired), black pepper, paprika, ham, and chorizo, and cook for 3 minutes, stirring often. Stir in the tomatoes with the water or canned tomatoes with juice, and cover. Cook the mixture for about 10 minutes, until the tomatoes have broken up and the sofrito has thickened.
To prepare the eggs:
Pour the sofrito into a shallow 8″ or 9″ casserole dish, or divide it among four individual custard cups or baking dishes. Allow the sofrito to cool for 1-2 minutes. Make a shallow depression in the center of each dish or individual cup, and gently break the eggs (or single egg) into the center. Place some of the asparagus tips, pimiento slices, and small mounds of peas between the eggs if cooking in casserole dishes or around each egg if serving in individual cups. Bake the dish for approximately 15-20 minutes, until the egg whites have set and the yolks have an opaque film, but are still soft. Garnish with the fresh parsley.
Yields 4 servings.
Recipe from Latina Magazine.