Huevos A La Flamenca

In skillet cook sausage, ham, onion and garlic until onion is tender and sausage is brown.

Drain off fat.

Stir in tomatoes, red or green pepper, tomato puree, pimiento, thyme, oregano and red pepper.

Bring to boiling; reduce heat.

Simmer, uncovered about 15 minutes or until liquid is almost evaporated.

Spoon sauce into six 8- or 10-ounce individual casseroles.

Carefully break one egg at a time into a small dish; slide one into each casserole.

Arrange asparagus and peas around eggs.

Bake, uncovered in 350-degree oven about 20 minutes or until eggs re sMakes 6 servings.