Huevos A La Flamenca

This is a Spanish dish that can actually be made anytime of year. This rendition utilizes springtime vegetables, but you can make it with any vegetables that are readily available. It is filling and loaded with vegetables. It has a bit of prosciutto and lovely poached eggs that make it a complete meal. It comes together in about an hour including cooking time. I always have leftovers and its a perfect lunch the next day. Traditionally it is baked in an earthenware dish, I use a large cast iron skillet. A large baking dish will work as well.

Makes 6 servings:

2 tablespoons vegetable oil

1 pound baby potatoes (cut in half each way)

1 red onion (diced)

1 red bell pepper (cut into strips)

4 slices prosciutto (cut into strips)

6 ounces fresh English peas

1 bunch asparagus (ends removed, cut into 1” pieces)

1 15 ounce can crushed tomatoes

6 eggs

salt and pepper

To make:

Pre heat oven to 350.

Heat large skillet over medium- high heat, add 1 tablespoon oil. Add potatoes, cook 10-12 minutes to brown. They don’t have to be cooked through, remove from pan, set aside. Add last tablespoon of oil to pan, lower heat and add onion, pepper and prosciutto. Cook another 6 minutes or so to cook onion through. Add peas, asparagus, canned tomatoes, 1/4- 1/2 cup water. Add potatoes back in, season well with salt and pepper. Cover and cook over low heat for 10 minutes. Remove from heat. With the back of a large spoon, make indentations for eggs. Add eggs to indentations, place in oven, bake 15-20 minutes. Remove the dish before the eggs are done, they will keep cooking. Let sit 10-15 minutes before serving.