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Coddled eggs Malaga - Huevos a La Malagueña     
by The Chef

Huevos a La Malagueña               Serves: 6  

Notes: This recipe may be served as a Light Luncheon dish or as an appetizer. Although typical of the south of Spain. We all remember it as a favorite recipe at the houses in Havana.

Heat oven to 350'.

Lightly butter individual ramekins. Break the two eggs into the ramekin.

Tuck the shrimp, the asparagus and a few peas around the eggs. Add the tablespoon of tomato sauce, but do not cover the eggs.

Place the ramekin in the pre-heated oven for 10 minutes (at most), until the eggs are set.


For each serving:

2 Eggs
4 Small shrimp, cooked, cleaned and deveined
1 Tablespoon tomato sauce
2 Canned asparagus spears cut in 1 inch pieces
Tiny canned peas
Salt and pepper to taste

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