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Categories:
red bell pepper onion tomato cilantro garlic kosher salt black forest ham cheese eggs tortilla chips
Viewed: 104 - Published at: 8 years agoIngredients
- 12 a large red bell pepper, coarsely chopped (about 2/3 cup)
- 1 small onion, coarsely chopped (about 1/2 cup)
- 1 large plum tomato, coarsely chopped (about 1/2 cup)
- 12 cup packed rinsed and dried fresh cilantro
- 4 garlic cloves, coarsely chopped (about 4 teaspoons)
- kosher salt & freshly ground black pepper
- 8 slices black forest ham (without holes, 6 to 8 ounces) or 8 virginia ham (without holes, 6 to 8 ounces)
- 2 ounces monterey jack cheese (about 1/2 cup) or 2 ounces monterey jack pepper cheese, grated (about 1/2 cup)
- 8 large eggs
- 8 large tortilla chips, coarsely crushed (3-inch triangles)
Method
- Preheat the oven to 400F.
- Combine the bell pepper, onion, tomato, cilantro, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor and process until smooth.
- Fit a slice of ham into each of 8 lightly oiled muffin cups, custard cups, or mini souffle dishes (they must hold a scant 1/2-cup) with the ends of the ham extending above the edges of cups.
- Divide the sofrito mixture among the cups, shaping a hollow in the center.
- Crack 1 egg into each, and divide the cheese over the tops.
- If using custard cups or souffle dishes, place on a rimmed baking sheet for easy handling.
- Bake in the center of the oven until the whites are cooked but yolks are still runny, about 15 minutes.
- Season the eggs with salt and pepper and carefully remove (with the ham) from the muffin cups, using 2 spoons or spatulas.
- Sprinkle with tortilla chips and serve.
