Spanish Omelet #3
Wayne cooked breakfast for us again this morning. As usual, it was really good! We had to improvise with the ramekins, because the recipe didn't designate a particular size. We used 4 7-oz. ramekins with a single egg in each, and then put the rest of the mixture and eggs in a small casserole.
Huevos Malagueña
2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
1 green pepper, chopped
salt to taste
1 chorizo, sliced
1/4 pound smoked ham, diced
1/4 pound shrimp, peeled, deveined, and cooked
8 eggs
1/3 cup cooked green peas
4 asparagus tips
Sauté garlic, onion, and green pepper in oil in skillet until limp. Stir in tomatoes, paprika and salt. Cover and cook over low heat for 10 minutes. Cook chorizo in another skillet; add ham and shrimp. Pour tomato mixture in equal parts into 4 individual ramekins, reserving a small amount for later. Break two eggs in each dish. Divide the meat mixture into the 4 dishes and top with reserved tomato mixture. Bake at 400° for about 8 minutes, until the eggs are set. Garnish with peas and asparagus tips. Serves 4.
Huevos Malagueña
2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
1 green pepper, chopped
6 plum tomatoes, peeled, seeded, and chopped
1/4 teaspoon paprikasalt to taste
1 chorizo, sliced
1/4 pound smoked ham, diced
1/4 pound shrimp, peeled, deveined, and cooked
8 eggs
1/3 cup cooked green peas
4 asparagus tips
Sauté garlic, onion, and green pepper in oil in skillet until limp. Stir in tomatoes, paprika and salt. Cover and cook over low heat for 10 minutes. Cook chorizo in another skillet; add ham and shrimp. Pour tomato mixture in equal parts into 4 individual ramekins, reserving a small amount for later. Break two eggs in each dish. Divide the meat mixture into the 4 dishes and top with reserved tomato mixture. Bake at 400° for about 8 minutes, until the eggs are set. Garnish with peas and asparagus tips. Serves 4.
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