What You’ll Need:
12 small sized shrimp (peeled and de-veined)
3 tbsp. olive oil
2 garlic cloves, minced
1/2 cup green bell pepper, chopped
1/2 cup chopped sweet yellow onion
1 1/2 cup tomato sauce
1 bay leaf
1 tsp. of salt plus more as needed
1/2 tsp. of black pepper, freshly ground
1/2 tsp. paprika
1/4 cup dry white cooking wine
8 large eggs
4 tbsp. butter, melted
1/2 freshly grated parmesan cheese
1/3 pound serrano ham, cut into thin strips
1 cup canned asparagus tips
1/2 cup canned baby peas
2 tbsp. chopped fresh parsley
What You’ll Do:
1. Heat the oven to 350 degrees. Bring 3 cups of salted water to a boil in a large pan. Add the shrimp and boil for 2 to 3 minutes until opaque. Drain the shrimp and set them aside to cool.
2. Heat the olive oil in a medium sauté pan over medium heat. Add the onion, garlic, and bell pepper and sauté for 5 to 7 minutes. Add the tomato sauce, bay leaf, salt, pepper, paprika, and wine. Reduce heat to low, cover and allow to simmer for 10 to 15 minutes until the sauce thickens slightly. Discard the bay leaf and place 1/4 cup of the mixture into four 6-oz. ramekins. Layer each dish evenly with ham, shrimp, asparagus, and peas. Then divide the remaining tomato mixture evenly among the ramekins. Carefully break two eggs in each ramekin, and drizzle each with 1 tbsp. melted butter, and top each with a quarter of the parmesan cheese.
3. Place the ramekins on a baking sheet and bake for 10 to 12 minutes or until the egg whites are set. Sprinkle with parsley and salt and pepper to taste.