Huevos a La Flamenca – Eggs Flamenco Style

A more wonderful asparagus recipe:

Dice the ham and the peeled onions. Remove seeds and stem ends from peppers and tomatoes and dice them as well. Defrost the peas. Lightly fry the ham in three tbsp. olive oil. Sauté onions until translucent. Sauté peppers, tomatoes and garlic at moderate temperature for five minutes, season with salt and pepper.

Remove the peel from the lower thirds of the asparagus spears, cut them into 3 cm long pieces and gently roast them in the remaining oil for three minutes. Season with salt. Cut sausage into slices, empty into an ovenproof dish with vegetable mixture and make 4 wells. Slide 1 egg into each.

Divide asparagus and peas evenly between them. Bake the eggs in the oven at 200 degrees on the middle shelf for about twelve minutes. Dry the pimiento, cut into strips and place on top of the eggs.

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