Spanish eggs baked with summer vegetables

Baked Eggs

This casserole of baked eggs reminds me of food I had in southern Spain.

I did a lot of cooking with my mom on my recent vacation. One night, we made a casserole of baked eggs modeled on a recipe from Joanne Weir’s Weir Cooking in the City. The men didn’t like the dish so much, but it reminded Mom and I of a great trip we took to the south of Spain.

Spanish-style Eggs
1 tablespoon extra-virgin olive oil
1/2 large onion, chopped
2 cloves garlic, minced
1 1/2 cups chopped tomatoes
1 1/2 teaspoons balsamic vinegar
1 tablespoon chopped basil
1/3 cup chicken stock or broth
1 tablespoon balsamic vinegar
8-12 asparagus spears, cut into 1-inch lengths (amount depends on size of spears)
3/4 cup sweet peas (optional)
1/2 red bell pepper, sliced
6-8 eggs (depending on how many people you are feeding)
2 tablespoons chopped fresh parsley

Preheat the oven to 400 degrees.

Heat the oil in a skillet over medium heat, add the onion and cook until it starts to soften. Add the garlic and cook a little more. Add the chopped tomatoes, balsamic vinegar, paprika and basil. Simmer until the tomatoes are soft, about 3 minutes. Increase the heat to high, add the chicken stock and bring to a boil. Then transfer the sauce to a blender and puree until smooth.

In the same frying pan, partially cook the peppers, asparagus and peas.

Place the sauce into a casserole dish. Break the eggs and place them individually on top. Sprinkle the vegetables and parsley on top.

Bake for 20 minutes. (Weir’s cookbook said 10, but my eggs were still raw at 10 in my mom’s oven.)

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