Baked eggs with sliced tomato and sausage (Huevos a La Madrileña) from The Foods & Wines of Spain by Penelope Casas

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Notes about this recipe

  • rmardel on April 09, 2025

    This is utterly fabulous! Casas recommends it as a first course or lunch, and it might make a first course with one egg and not too much sausage. It is excellent as a lunch or light supper. I did use morcilla de arroz, which I tend to keep on hand, but I used more than recommended, simply because I was trying to finish off the remains of a package after a previous meal. It was good, but hearty. I would like the dish with less morcilla as well.

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