Huevos A La Flamenca(Eggs Flamenco)

• 8 eggs
• 2 Tbsp. olive oil
• 1 small garlic clove, minced
• 1 large onion, sliced or chopped
• 1/2 lb. chorizo, sliced or 1 c. diced cooked ham
• 1 tsp. minced parsley
• 2 canned pimentos, diced
• 2 tomatoes, seeded and chopped
• 1/4 tsp. salt
• 1/2 c. clear chicken broth
• 1 c. cooked peas
• 8 cooked or canned asparagus spears

1. Saute onion and garlic in olive oil until tender; add sausage, cut in slices or ham and cook until lightly browned.
2. Add parsley and diced pimentos; cook about 2 minutes.
3. Add tomatoes, salt and chicken broth; simmer until sauce is well blended.
4. Divide sauce in four parts; pour into 4 shallow ramekins.
5. Break
6. two eggs into each.
7. Arrange cooked peas and asparagus around eggs, pushing down into sauce.
8. Bake in preheated 350u0b0 oven until eggs are just set, about 20 minutes.
9. Serve at once.
10. Makes 4 servings.

eggs, olive oil, garlic, onion, chorizo, parsley, pimentos, tomatoes, salt, clear chicken broth, peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172189 (may not work)