Serve 6
Ingredients:
1/2 cup olive oil
12 pieces Lucban style sausages (remove casing after cooking if cover is too thick and meat does not crisp, as is the case with some brands)
1/2 cup minced white onion
1 teaspoon minced fresh garlic
1/2 cup canned red pimientos, cut into
2-inch long slices
3 cups tomato purée (preferably Spanish brand)
1 teaspoon finely ground white salt
1/8 teaspoon finely ground black pepper
1/4 teaspoon finely ground pimentón picante
1 tablespoon muscovado sugar
6 eggs
salt and pepper, to taste
1 block carabao white cheese about 1” high x 2” wide x 4” long,
cut into thumb-size cubes or roughly crumbled
18 fresh tarragon leaves
fresh green asparagus, boiled and cut into
12 finger-length slices
1/4 cup virgin olive oil, optional
freshly ground pepper, to taste, optional
Method:
In a paellera (about 33 centimeters wide), pour in oil and fry sausages until golden. Turn off heat.
Remove sausages from pan and pour the cooking oil into a container. Measure out 1/4 cup of the oil and pour back into the paellera.
Turn heat to low. Sauté onion and garlic in the oil until onion wilts and softens. Add pimiento slices, then the tomato purée.
Sprinkle 1/2 teaspoon salt, 1/8 teaspoon black pepper and pimenton. Mix well and allow flavors to combine. Stir in muscovado, and cook until sauce is well flavored.
Return sausages to pan, arranging them like lines designating seven pie slices. Drop each egg, one at a time into a “pie slice.” Sprinkle eggs with salt and pepper.
Sprinkle cheese so that each slice has a generous portion. Arrange 3 tarragon leaves within each slice.
Let sauce simmer until the eggs are cooked. JLSt before serving, arrange 2 asparagus spears in every slice.
Distribute virgin olive oil and the freshly ground black pepper over each part of the dish.
The eggs will continue to cook after the paellera has been removed from the burner. Serve hot.
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