Instructions: Cut half the ham into small cubes; divide remainder into eight triangular pieces. Cut pepper into eight similar triangles. Peel and seed tomatoes and chop them. Dice green beans and asparagus tips. Preheat oven to 375 degrees.

Heat 1/2 cup olive oil and fry the cubed ham. When it is browned, add the peas, beans, and asparagus tips. When they are caught, add the tomatoes and sprinkle over the mixture a few drops of sherry and a few drops of bouillon. Let it cook for a few minutes until the sauce is reduced.

The eggs can be made in one large baking dish or in individual ramekins (of porcelain, pyrex, or earthenware). Line the dish or dishes with the contents of the frying pan and add the eggs one by one, breaking them first into a saucer, then sliding them into the baking dish. Fry slices of chorizo and the triangles of ham lightly in the remaining olive oil. Sprinkle a little salt on the whites of the eggs only. Decorate the edges of the dish or dishes with alternating pieces of chorizo, ham, and pepper. Sprinkle the oil from the frying of the chorizo and ham over the top, place the dish in a pan of boiling water and bake in a preheated 375 degree oven for 6 to 10 minutes or until the whites are cooked but the yolks still tremble slightly. Serve at once.

Comments: This is an unabbreviated version of the renowned classic dish from Seville, the recipe of a chef and gastronomic authority. It makes an economical and very decorative first course.

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