Huevos a la Flamenco
| Yield: | 6 Servings |
| Categories: | Eggs |
| SOFRITO | ||
| 1/4 | c | Olive oil |
| 1/2 | sm | White onion, finely chopped |
| 2 | lg | Clov garlic, finely chopped |
| 1 | Red bell pepper, roasted, peeled, and finely chopped | |
| 3 | oz | Serrano or prosciutto ham, finely diced |
| 2 | lg | Tomatoes, peeled, seeded and finely chopped |
| 1 | tb | Finely chopped parsley |
| 1 | sm | Bay lettuce |
| 1/4 | ts | Freshly ground pepper |
| 1/3 | c | Water |
| EGGS | ||
| 2 | ts | Olive oil |
| 6 | Eggs | |
| 1/2 | c | Cooked peas |
| 1 | Red bell pepper, roasted, peeled, and cut into 1/2-inch strips | |
| 3 | tb | Dry sherry (optional) |
| 1 | Sprig fresh parsley, for garnish | |
| Chunks of grilled country bread, for serving |
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