Eggs alla #Sandy - Huevos Huracán

We're hunkering down and staying dry waiting for Sandy to hit.  The first thing we did on a hurricane day was cook something comforting.  For me this is a hearty baked egg dish, with a little spanish flare.  I was inspired by Eggs Flamenco from Anne Burrell, an egg dish cooked in tomato sauce in a large Spanish casserole dish called a cazuela. Here's another example of Huevos con Tomate. 

My take on it deviates by making the sauce a richer tomato sauce smoked paprika, a bit of chile, and sherry vinegar (like a bravas sauce).  Instead of chorizo, I used a smokey american bacon.  I make this a full breakfast dish by adding layers of mushrooms and kale, which is what I had on hand (feel free to improvise).

In Spain, this would likely be accompanied by some crusty bread and half a bottle of red wine (you know, to go with your breakfast cortado).

4 servings

1 spanish onion, finely diced
3 garlic cloves, minced
1 1/2 Tbsp 2x concentrated tomato paste
1 28 oz can whole tomatoes, chopped
1-2 Tbsp sherry vinegar
1-2 tsp dark brown sugar
1 chile d'arbol finely chopped (or 1/4 tsp red pepper flake)
1 tbsp smoked spanish paprika
Herbs (1 sprig rosemary, 1 bay leaf, 1 thyme sprig)
4 oz smokey bacon, chorizo, or other meat
8 oz sliced mushrooms (button or baby bella)
2-3 cups chopped kale (or other leafy green)
1/4 grated cheese (manchego, cheddar, or mexican blend)
Parmesan
Olive oil
Salt
Pepper

Preheat the oven to 350 degrees.  Add the casserole dish to pre-heat.

Sweat the onion in olive oil with a pinch of salt, add the bacon and cook until the bacon or meat is cooked through.  Next, add the garlic, chile, paprika, and tomato paste and cook for 1-2 minutes until fragrant. Toasting the spices and browning the tomato paste brings out a lot of flavor.  Add the tomatoes and sherry vinegar, scraping the bottom of the pan to deglaze.  Add the herbs to the sauce. Taste it for seasoning and adjust, adding a pinch or two of sugar if it's very acidic.  Bring the sauce to a simmer and cook until thick and chunky, roughly 15-20 minutes.  Remove the herb packet or stalks.  If the sauce becomes too thick, add a small amount of water or stock to thin it out.

While the sauce is simmering, sautee the mushrooms until golden in olive oil, optionally deglaze the pan with a bit of brandy or water. Set the mushrooms aside.  After the mushrooms are cooked, add the kale and sautee with olive oil until tender, roughly 3-4 minutes.   

In mini souffle dishes or one large casserole dish, spread a layer of tomato sauce.  Then alternative with a layer of mushrooms, kale, and more tomato sauce.  Be sure there is room at the top for eggs.  Crack two eggs per ramikan, 8 overrall into the nests in tomato sauce.  Season with salt and pepper and a drizzle of olive oil.  

Place in the oven and cook until the eggs are about half cooked, starting to set, but still very wobbly - roughly 4-8 minutes depending on your baking dish.  Then sprinkle the eggs with the cheese and return to the oven. Continue cooking until the egg whites are almost set.  Remember, the eggs will continue to cook for a few minutes after you take them out of the oven.  The goal is have cooked eggs with a yolk that is still a bit runny.

Garnish with fresh parmesan, finely chopped herbs or scallions, and a bit of pepper.