I love the richness of a true, Spanish-style sofrito – that beautiful meld of onions, garlic, tomatoes, and olive oil graced by just a touch of smoked paprika and fresh herbs from the garden. It’s easy to spoon a dollop of sofrito over chicken as it bakes, or blend a little with homemade mayonnaise to spread against whole-grain sourdough bread for sandwiches.
Baked Eggs with Ham Recipe
For the Sofrito
For the Eggs
- butter (for greasing the cocottes)
- 6 slices deli ham
- 6 eggs
- 3 tablespoons chopped flat-leaf parsley
- Puree the onion and garlic together in a high-speed blender until smooth.
- Warm the olive oil in a wide braising dish over medium heat, then pour in the onion and garlic puree. Cook over medium heat the onion and garlic release their fragrance, and begin to color. Pour in the pureed tomato, and then turn the heat down to medium-low. Stir in the smoked paprika and drop in the herbs. Simmer, uncovered, until the flavors marry and the sauce thickens, about twenty minutes. Pluck out the herbs, adjust seasoning with salt, and transfer to a bowl.
- Heat the oven to 350 F.
- Butter your ramekins or cocottes, then line each cocotte with a slice of ham. Evenly distribute the sofrito into each of the cocottes, over the ham, and crack an egg over the sofrito. Bake until the white is set, but the yolk remains soft – about 8 minutes. Top with freshly chopped parsley and serve.