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Baked Eggs with Tomato-Ham Sauce
and Asparagus



Stonewall Kitchen, LLC

“It behooves us to choose eggs carefully and to treat them right.”

~ Julia Child

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Asparagus and Mushrooms at Stall in Pike Place Market, Seattle, Washington, USA
Asparagus and Mushrooms at Stall in Pike Place Market, Seattle, Washington, USA
Photographic Print

Ricca, Connie
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La Belle Cuisine


Baked Eggs with Tomato-Ham Sauce
and Asparagus

Bon Appetit May 1992

3 tablespoons olive oil
1 large onion, chopped
12 ounces mushrooms, chopped
6 ounces jamón serrano or
prosciutto, chopped
1/4 teaspoon dried crushed red pepper
2 1/2 cups crushed tomatoes in puree
(about 3/4 of 28-ounce can)
12 ounces asparagus, trimmed
8 eggs
2/3 cup grated manchego or Romano
cheese (about 2 1/2 ounces)
Fresh Italian parsley sprigs

Heat oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 8 minutes. Add mushrooms and sauté until tender, about
4 minutes. Add jamón and dried crushed red pepper and stir 1 minute. Add tomatoes. Simmer until mixture mounds on spoon, stirring frequently, about 10 minutes. Season sauce with salt and pepper.
Cook asparagus in large pot of boiling salted water until just crisp-tender. Drain. Rinse under cold water and drain well. (Can be prepared 1 day ahead. Cover tomato sauce and asparagus separately and refrigerate. Bring to room temperature before using.)
Preheat oven to 400 degrees F. Grease four, 5 to 6-inch-diameter shallow earthenware casseroles or baking dishes with olive oil. Divide sauce among dishes. Make large well in center of sauce in each dish. Break 2 eggs into
each well. Sprinkle eggs with pepper and then cheese.
Arrange asparagus around edge of dishes. Cover with foil. Bake until eggs are almost set, about 12 minutes. Garnish with parsley and serve immediately. Serves 4.

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