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1
Cut half the ham into small cubes; divide remainder into eight triangular pcs.
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2
Cut pepper into eight similar triangles.
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3
Peel and seed tomatoes and chop them.
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4
Dice green beans and asparagus tips.
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5
Preheat oven to 375 degrees.
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6
Heat 1/2 c. extra virgin olive oil and fry the cubed ham.
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7
When it is browned, add in the peas, beans, and asparagus tips.
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8
When they are caught, add in the tomatoes and sprinkle over the mix a few drops of sherry and a few drops of bouillon.
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9
Let it cook for a few min till the sauce is reduced.
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10
The Large eggs can be made in one large baking dish or possibly in individual ramekins (of porcelain, pyrex, or possibly earthenware).
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11
Line the dish or possibly dishes with the contents of the frying pan and add in the Large eggs one by one, breaking them first into a saucer, then sliding them into the baking dish.
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12
Fry slices of chorizo and the triangles of ham lightly in the remaining extra virgin olive oil.
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13
Sprinkle a little salt on the whites of the Large eggs only.
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14
Decorate the edges of the dish or possibly dishes with alternating pcs of chorizo, ham, and pepper.
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15
Sprinkle the oil from the frying of the chorizo and ham over the top, place the dish in a pan of boiling water and bake in a preheated 375 degree oven for 6 to 10 min or possibly till the whites are cooked but the yolks still tremble slightly.
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16
Serve at once.
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17
Comments: This is an unabbreviated version of the renowned classic dish from Seville, the recipe of a chef and gastronomic authority.
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18
It makes an economical and very decorative first course.
