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Ingredients
- 3 Tbsp. extra virgin olive oil
- 1 lrg onion minced
- 12 ounce mushrooms minced
- 6 ounce jamon serrano or possibly prosciutto minced
- 1/4 tsp dry crushed red pepper
- 2 1/2 c. crushed tomatoes in puree (about 3/4 of 28-oz can)
- 12 ounce asparagus trimmed
- 8 x Large eggs
- 2/3 c. grated manchego or possibly Romano cheese (about 2 1/2 ounces) Fresh Italian parsley sprigs
Directions
- Heat oil in heavy large skillet over medium heat. Add in onion and saute/fry till translucent/soft, about 8 min. Add in mushrooms and saute/fry till tender,
- about 4 min. Add in jamon and dry crushed red pepper and stir 1 minute. Add in tomatoes. Simmer till mix mounds on spoon, stirring frequently, about 10 min. Season sauce with salt and pepper.
- Cook asparagus in large pot of boiling salted water till just crisp-tender. Drain. Rinse under cool water and drain well. (Can be prepared 1 day ahead. Cover tomato sauce and asparagus separately and chill. Bring to room temperature before using.)
- Preheat oven to 400F. Grease four, 5 to 6-inch-diameter shallow earthenware casseroles or possibly baking dishes with extra virgin olive oil. Divide sauce among dishes. Make large well in center of sauce in each dish. Break 2 Large eggs into each well. Sprinkle Large eggs with pepper and then cheese. Arrange asparagus around edge of dishes. Cover with foil. Bake till Large eggs are almost set, about 12 min. Garnish with parsley and serve immediately.
- Serves 4.
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