Huevos Madrileños (Eggs Poached in Meat & Vegetable Sauce)

Although my grandparents were from the northern regions of Spain (Galicia and Asturias), this dish is said to have originated in the region of Andalucia, the southern most region of Spain, bordering Portugal on the West side. Eggs are a popular food item in Spanish cuisine, especially for it’s signature Spanish Tortilla.  There are a lot of variations of this dish as to the ingredients of the sauce. My mother use to make this dish with left over picadillo. She would add a little more sauce and then poach the eggs on top. The dish is typically served over rice in our home. The eggs can be cooked as you normally like them prepared. In my childhood, we had them well done and they tasted similar to the boiled eggs in spaghetti sauce that is very popular among the many Sicilians with whom I grew up. Today I prefer mine with the yellow runny and the white firm.

MISE EN PLACE

INGREDIENTS:

• 1 Cup onion sliced thinly in half moons
• 1 Cup julienned red bell pepper in 2″ strips
• 1 Cup julienned green bell pepper in 2″ strips
• 1 Tbsp. chopped garlic
• 1 Small Spanish chorizo thinly slice in rounds

• 10 Oz. cubed smoked ham
• 4 Oz. sliced white button mushrooms

• 1 28 Oz. can whole peeled tomatoes (preferably San Marzano tomatoes)
• 1/2 Cup frozen peas
• 4 Tbsp. red wine
• 2 Tbsp olive oil
• 4 to 6 Extra large eggs

INSTRUCTIONS:

• Place the canned tomatoes in a bowl and crush them with your hands so that they are in little pieces. Set aside.
• In a ten inch skillet with a lid, heat the olive oil and add the red and green bell peppers. Sauté for approximately one minute.
• Add the onions and continue sauteing until the onions have slightly wilted.
• Add the garlic and chorizo and sauté for about a minute, stirring constantly. You want the flavors of the chorizo to coat the vegetables.
• Add the ham and stir fry for 1 to 2 minutes.
• Add the sauce and the mushrooms and peas, stirring well to combine all the ingredients.
• Salt and pepper to taste. I wait until the last minute to add the salt as the ham will contribute to salting the dish.
• Cover and simmer for one hour.
• After one hour, carefully crack the eggs on top of the mixture and cover with the pan’s lid.
• Simmer until the eggs are done to your liking.
• Serve as is or over white rice (my preference).