Coddled eggs Malaga
Huevos a La Malagueña
by The Chef
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.
Directions:
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.
Ingredients:
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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