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Baked Eggs With Tomato-Ham Sauce And Asparagus

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 tablespoons olive oil

1 large onion, chopped

12 ounces mushrooms, chopped

6 ounces jamón serrano or prosciutto, chopped

1/4 teaspoon dried crushed red pepper

2 1/2 cups crushed tomatoes in puree (about 3/4 of 28-ounce can)

12 ounces asparagus, trimmed

8 eggs

2/3 cup grated manchego or Romano cheese (about 2 1/2 ounces)

Fresh Italian parsley sprigs

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