Instructions: Heat oil in heavy large skillet over medium heat. Add onion and saute until translucent, about 8 minutes. Add mushrooms and saute until tender,

about 4 minutes. Add jamon and dried crushed red pepper and stir 1 minute. Add tomatoes. Simmer until mixture mounds on spoon, stirring frequently, about 10 minutes. Season sauce with salt and pepper.

Cook asparagus in large pot of boiling salted water until just crisp-tender. Drain. Rinse under cold water and drain well. (Can be prepared 1 day ahead. Cover tomato sauce and asparagus separately and refrigerate. Bring to room temperature before using.)

Preheat oven to 400F. Grease four, 5 to 6-inch-diameter shallow earthenware casseroles or baking dishes with olive oil. Divide sauce among dishes. Make large well in center of sauce in each dish. Break 2 eggs into each well. Sprinkle eggs with pepper and then cheese. Arrange asparagus around edge of dishes. Cover with foil. Bake until eggs are almost set, about 12 minutes. Garnish with parsley and serve immediately.

Serves 4.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.