Mothers Day Breakfast


There are as many recipes for sofrito as there are cooks in Spain, and I think you'll enjoy this one. You may make the sofrito the day before and store it in the refrigerator overnight if you want to surprise Mom with a breakfast in bed on Sunday.

Eggs Sofrito

For the sauce:

2 medium sized tomatoes, peeled, seeds removed, and finely chopped

1/4 cup olive oil

1/2 cup finely chopped onions

1 Tbs finely chopped garlic

1 small red or green sweet pepper, seeds and ribs removed, finely chopped

1/2 cup finely diced serrano* ham, or 2 oz (50 g) prosciutto

1 chorizo*, sliced into 1/4 in (5 mm) rounds, or 3 oz (75 g) other garlic seasoned pork sausage

1 Tbs finely chopped parsley

1 small bay leaf

1 tsp salt

Freshly ground black pepper to taste

1/3 cup water

*Available in Spanish specialty shops and some supermarkets.

Heat the olive oil in a large skillet over moderate heat. Add the onions, garlic, and chopped pepper and cook for 5 minutes, stirring frequently, until the vegetables are soft but not brown. Stir in the remaining ingredients and cook uncovered until most of the liquid has evaporated. Set aside.

For the eggs:

2 tsp olive oil

6 eggs

1/2 cup hot cooked fresh or frozen green peas

6 hot cooked fresh or canned asparagus tips, 3 to 4 in (7 to 10 cm) long

6 to 8 strips of drained, canned pimiento, each about 3 in (7 cm) long

3 Tbs pale dry sherry

Parsley sprigs (optional)

Coat a 9 x 9 x 2 in (25 x 25 x 5 cm) baking dish with the 2 teaspoons of oil. Spread the sofrito evenly in the dish, discarding the bay leaf. Break the eggs and place them in a circle on top of the sofrito. (Hint: you may want to break the eggs into a saucer and slide them into place on the sofrito) Now here is where your artistic talent comes in. Arrange the peas in mounds on the sofrito, and arrange the asparagus around or between the eggs. Drape a pimiento slice over each asparagus tip. Sprinkle the eggs and the vegetables with the sherry, cover the dish, and bake in a 400F (200C) oven for about 20 minutes, until an opaque film has formed over the yolks and the egg whites are firm. Serve at once, garnished with parsley. Serves 6.

The copyright of the article Mothers Day Breakfast in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Mothers Day Breakfast in print or online must be granted by the author in writing.

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