Œufs a L’andalouse

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Melt some butter in a frying pan and put in a few pieces of raw ham cut finely. Have ready some cooked vegetables and cut them in small pieces: asparagus tips, peas, French beans, artichokes, sweet red peppers (all these boiled) and a few small cubes of potatoes (fried). Mix all these with the bacon in the pan, toss them for a minute and add a small quantity of purée of tomatoes; cook a little more and stir in a little more tomato purée. Put this mixture in a flat fireproof dish and break your eggs carefully over it. Cook in the oven till the eggs are to your taste: they should be just set and creamy, like eggs sur le plat done in the oven.

You can, if you like, sprinkle a little grated cheese over the eggs before you cook them. In this case put a small piece of butter over each egg. Serve at once in the same dish.