From howle@ebicom.net Tue Apr 28 17:11:00 1998
Date: Sun, 19 Apr 1998 10:56:31 -0500
From: Judy Howle <howle@ebicom.net>
To: Chile-Heads@globalgarden.com
Subject: [CH] spicy asparagus recipes 

More recipes from San Fran Chronicle

HUEVOS A LA FLAMENCA 

    INGREDIENTS: 

    --2 onions, chopped 

    --6 garlic cloves, chopped 

    --1 green bell pepper, deribbed and chopped 

    --2 tablespoons olive oil 

    --1 spicy sausage (such as chorizo, luganega, or a smoked green
peppercorn duck sausage), about 4 ounces, cut into rounds 

    --8 vine-ripe tomatoes, diced; or use good-quality canned tomatoes 

    --8 eggs 

    -- 1/3 cup peas, blanched or frozen 

    --1 roasted red bell pepper, cut into strips 

    --12 thin asparagus spears, trimmed and cut into manageable lengths 

    --2 to 3 tablespoons dry sherry 

    INSTRUCTIONS: Preheat the oven to 375 degrees. 

Saute the onion, garlic and green pepper in the olive oil until the
onion softens, then add the sausage and saute until lightly browned in spots. Add the tomatoes and cook until it is a saucelike mixture. 

Layer about two thirds of the sauce/sausage mixture into 4 individual ramekins or 1 large one. Break eggs into this mixture, either 2 in each individual ramekin or all 8 in the large one. Garnish with the rest of the sauce, spooned around the eggs, as well as the peas, peppers and asparagus.

Sprinkle with sherry. 

Cover and bake until the eggs are set, 10 to 15 minutes. Serves 4.