Ingredients

• 1/4 cup olive oil
• 1/2 small white onion, finely chopped
• 2 large cloves garlic, finely chopped
• 1 red bell pepper, roasted, peeled, and finely chopped
• 3 ounces Serrano or prosciutto ham, finely diced
• 2 large tomatoes, peeled, seeded and finely chopped
• 1 tablespoons finely chopped parsley
• 1 small bay lettuce
• 1/4 teaspoons freshly ground pepper
• 1/3 cup water
• 2 teaspoons olive oil
• 6 eggs
• 1/2 cup cooked peas
• 1 red bell pepper, roasted, peeled, and cut into 1/2-inch strips
• 3 tablespoons dry sherry (optional)
• Sprigs of fresh parsley, for garnish and chunks of grilled country bread, for serving

Instructions

1. Heat a large, heavy skillet over medium heat and add the oil. Saute the onions, garlic, and red pepper for 5 minutes, or until the vegetables are softened but not browned. Add the ham and stir for 2 minutes. Add the tomatoes, parsley, bay leaf, salt, pepper and water and bring the mixture to a simmer. Cook until the liquid has almost all evaporated and the mixture is quite thick. Discard the bay leaf. Preheat the oven to 400 degrees and lightly oil a 9 x 9-inch ceramic or earthenware casserole with 2 inch sides. Spread the sofrito evenly in the base of the dish and break the eggs carefully, one at a time, in a circle on the top. Heap the peas in 3 or 4 mounds in between the eggs and arrange the asparagus and pepper strips as a sort of frame for the eggs. Sprinkle the top with sherry, if desired, and bake for 20 minutes, or until the eggs are done to your liking. Garnish with a few parsley sprigs and serve at once, accompanied by chunks of grilled country bread.