"This went great with the Eggs Flamenco that Anne made on the show with the shrimp. I didn't have rock shrimp or red chiles, so I used red pepper flakes and fresh shrimp cut into bit size pieces. The shrimp was cooked perfectly and the garlic oil made them succulent, but they were a touch bland. We took the shrimp and put them over the Eggs Flamenco. They tasted really great together.

"I made these toasts to go along with the Eggs Flamenco and Shrimp with Garlic and Olive Oil that Anne made on Secrets of a Restaurant Chef. These toasts were crunchy and delicious. I used a sprinkle parmesan instead of the salt. I didn't have serrano ham, so I used prosciutto. I prosciutto worked fine, but serrano ham would be even better. The next time I find serrano, I'll be making these with serrano.

"I made this last night for dinner, and it was great. I watched Anne make it on Secrets of a Restaurant Chef and it looked so good I recorded it on my DVR. I watched it again and caught that, on the show, Anne food milled fresh tomotoes intead of using canned. I made it with the fresh tomatoes. I did not have the food mill, so I used a mini-chopper to coursely chop the tomatoes. I,also, did not have the cazuelas so I used shallow creme brulee dishes. I also made the shrimp and toasts. We ended up putting the shimp on the egg dish and it got even better. I did not have the pimenton, so I used sweet paprika. I had my leftovers for breakfast the next morning. YUMMM! I going to order pimenton, so I have it the next time I make this,