Baked Eggs with Tomato-Ham Sauce and Asparagus

Name: Baked Eggs with Tomato-Ham Sauce and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large onion, chopped; 12 ounces mushrooms, chopped; 6 ounces jamon serrano or prosciutto, chopped; 1/4 teaspoon dried crushed red pepper; 2 1/2 cups crushed tomatoes in puree (about 3/4 of 28-ounce can); 12 ounces asparagus, trimmed; 8 eggs; 2/3 cup grated manchego or Romano cheese (about 2 1/2 ounces); Fresh Italian parsley sprigs

Servings: persons

1
Heat oil in heavy large skillet over medium heat.
2
Add onion and saute until translucent, about 8 minutes.
3
Add mushrooms and saute until tender, about 4 minutes.
4
Add jamon and dried crushed red pepper and stir 1 minute.
5
Add tomatoes.
6
Simmer until mixture mounds on spoon, stirring frequently, about 10 minutes.
7
Season sauce with salt and pepper.
8
Cook asparagus in large pot of boiling salted water until just crisp-tender.
9
Drain.
10
Rinse under cold water and drain well.
11
(Can be prepared 1 day ahead.
12
Cover tomato sauce and asparagus separately and refrigerate.
13
Bring to room temperature before using.)
14
Preheat oven to 400F.
15
Grease four, 5 to 6-inch-diameter shallow earthenware casseroles or baking dishes with olive oil.
16
Divide sauce among dishes.
17
Make large well in center of sauce in each dish.
18
Break 2 eggs into each well.
19
Sprinkle eggs with pepper and then cheese.
20
Arrange asparagus around edge of dishes.
21
Cover with foil.
22
Bake until eggs are almost set, about 12 minutes.
23
Garnish with parsley and serve immediately.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large onion, chopped, 12 ounces mushrooms, chopped, 6 ounces jamon serrano or prosciutto, chopped, and more.

Yes, Baked Eggs with Tomato-Ham Sauce and Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Eggs with Tomato-Ham Sauce and Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions