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Egg Dish A La Flamenca
(Huevos Al Plato A La Flamenca)
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| What You Need: |
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2 tablespoons olive oil
1 medium onion, peeled and finely chopped
½ cup finely-cubed ham
1 potato, peeled and cubed
1 large tomato, peeled, seeded, and chopped
1 green pepper, seeded and chopped
2 tablespoons green beans, chopped
2 tablespoons peas
¼ cup diced asparagus
½ cup crumbled chorizo
¼ cup sherry wine
Salt and pepper to taste
2 tablespoons snipped parsley
8 eggs
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| How To Cook: |
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1. Put all but the last two ingredients in a covered casserole and cook in the microwave oven until tender, stirring occasionally.
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2. Divide the sauce between 4 ramekins or individual serving dishes. Break two eggs into each dish and sprinkle with the parsley. Add more salt and pepper as desired.
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3. Cover each dish tightly with plastic wrap or a microwave ovenproof saucer. Cook until the egg whites are set. If your oven has a defrost setting or a slow-cook setting, eggs are better cooked at the slower power.
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4. On single speed ovens, it maybe best to cook in 30 second increments, resting 15 to 30 seconds in between, until the eggs are almost set.
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5. Garnish with slivers of ham and pieces of green pepper.
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NOTE:
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Substitute regular sausage and a dash of chili, if chorizo is not available. Try to have all vegetables cubed evenly for more even cooking.
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