- 1 cup chopped onion
- 1/2 cup asparagus tips
- 3 garlic cloves (minced)
- 1/4 cup tomato sauce
- 1/2 cup sweet peas
- 1/2 cup canned Great Northern Beans
- 1 cup canned small shrimp
- 1 cup canned lump crab meat
- 8 eggs
- Olive oil for sautéing
- Salt and pepper to taste
- Sweet Spanish Paprika for garnish
2. Sauté the onion over medium heat until soft then add the garlic and sauté for another minute.
3. Add the tomato sauce, asparagus, peas and beans. Simmer over low heat for 15 to 20 minutes. Add salt and pepper to taste.
4. Lightly grease the bottom and sides of the ramekins with butter.
5. Spoon the vegetable and tomato sauce mix in equal portions into the ramekins.
6. Cover the vegetables with shrimp and crab meat.
7. Gently break two eggs into each ramekin, being careful not to break the yolk. But if you do, don’t worry, just leave it.
8. Place the ramekins onto a cookie sheet. Put the cookie sheet and ramekins into the oven for 15 to 20 minutes. The egg whites should be white. You can continue to cook a few minutes longer if you like your eggs more solid.
9. Remove eggs from the oven. Sprinkle on a light dusting of paprika and serve immediately.
Servings: Makes 4 servings.
