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"Sofrito" (which means "lightly fried") is a basic preparation widely used in Spanish cooking. One version is the base for "huevos a la flamenca", but a "sofrito" has many variations and is used in numerous dishes. Every "sofrito" is made with onions or garlic or both; many also include tomatoes, red or green peppers, parsley and meats such as ham or sausage; some are thickened with ground almonds, sieved hard-cooked egg yolks or even bread crumbs. Whatever the ingredients, they are generally chopped and usually cooked in olive oil.
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What You Need:
(To Serve: 6)
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SOFRITO
2 medium-sized tomatoes, or substitute ¾ cup chopped, drained, canned tomatoes
¼ cup olive oil
½ cup finely chopped onions
1 tablespoon finely chopped garlic
1 small sweet red or green pepper, peeled, seeded, deribbed and finely chopped
½ cup finely diced lean smoked ham
1 "chorizo" sliced into ¼-inch-thick rounds, or substitute 3 ounces other garlic-seasoned smoked pork sausage
1 tablespoon finely chopped parsley
1 small bay leaf
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup water
EGGS
2 teaspoons olive oil
6 eggs
½ cup hot cooked fresh or frozen peas
6 hot cooked fresh or frozen asparagus tips, 3 to 4 inches long
6 to 8 strips of drained, canned pimiento, each about 3 inches long and ¼ inch wide
3 tablespoons pale dry sherry
Parsley sprigs (optional)
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Translate this recipe:
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| How To Cook: |
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SOFRITO:
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1. Drop the fresh tomatoes into a pan of boiling water and let them boil briskly for about 10 seconds. Run cold water over them, and with a small, sharp knife peel them.
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2. Cut out the stems, then slice the tomatoes in half crosswise. Squeeze the halves gently to remove the seeds and juices, and chop the tomatoes as fine as possible. (Canned tomatoes need only be thoroughly drained and chopped.)
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3. In a heavy 10- to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Add the onions, garlic and chopped pepper, and, stirring frequently, cook for 5 minutes, or until the vegetables are soft but not brown.
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4. Stir in the ham and sausage, then add the tomatoes, chopped parsley, bay leaf, salt, pepper and water, and bring to a boil. Cook briskly, uncovered, until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape lightly in a spoon. Set aside.
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EGGS:
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1. Preheat the oven to 400°. Using a pastry brush, coat the bottom and sides of a 9-by-9-by-2-inch baking dish with the 2 teaspoons of oil. Discard the bay leaf and spread the "sofrito" evenly in the dish.
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2. One at a time, break the eggs into the dish, arranging them in a circle on top of the "sofrito". Or break the eggs into a saucer and slide them gently into the dish.
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3. Heap the peas in three or four mounds on the "sofrito" and arrange the asparagus in parallel rows, draping the pimiento strips decoratively over them.
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4. Sprinkle the eggs and vegetables with sherry, cover the dish, and bake in the middle of the oven for 20 minutes, or until an opaque film has formed over the egg yolks and the whites are firm. Serve at once, garnished with parsley.
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HOW TO PEEL PEPPERS:
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1. Impale the pepper on the tines of a long-handled fork and turn it over a gas flame until the skin blisters and darkens.
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2. Or place it on a baking sheet and broil it 3 inches from the heat for about 5 minutes, turning it so all sides color evenly.
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3. Wrap the pepper in a damp towel, let it rest for a few minutes, then rub it with the towel until the skin slips off.
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4. Cut out the stem and white membranes or ribs, and discard the seeds.
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