How To Make Baked Ham and Eggs with Sofrito
Baked ham and eggs cooked in muffin cups are cooked perfectly until savory and creamy, making it a great brunch dish that is also portable.
Serves:
Ingredients
- ½largered bell pepper,(about ⅔ cup)
- 1smallonion,(about ½ cup)
- 1largeplum tomato,(about ½ cup)
- ½cupfresh cilantro leaves
- 4clovegarlic,(about 4 tsp)
- ½tspkosher salt
- ¼tspblack pepper
- 8sliceHam,(6 to 8 oz) (Black Forest or Virginia ham)
- 8largeeggs
- 2ozMonterey Jack cheese,(about ½ cup), plain or jalapeño
- 8largetortilla chips,(about ½ cup)
Instructions
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Preheat oven to 400 degrees F. To make the sofrito, combine the bell pepper, onion, tomato, cilantro, garlic, salt, and pepper in a food processor and process until smooth.
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Fit a slice of ham into each of 8 lightly oiled muffin cups, or mini soufflé dishes, with the ends of the ham extending above the edges of the cups. Divide the sofrito among the cups, shaping a hollow in the center.
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Crack one egg into each and top with the cheese. If using custard cups or soufflé dishes, place on a rimmed baking sheet for easy handling.
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Bake in the center of the oven for about 15 minutes until the whites are cooked but the yolks are still runny. Season the eggs with salt and pepper and carefully remove (with the ham) from the muffin cups, using two spoons or spatulas.
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Sprinkle with tortilla chips and serve.
Nutrition
- Calories: 170.22kcal
- Fat: 10.08g
- Saturated Fat: 3.84g
- Trans Fat: 0.02g
- Monounsaturated Fat: 3.94g
- Polyunsaturated Fat: 1.55g
- Carbohydrates: 5.99g
- Fiber: 1.07g
- Sugar: 1.34g
- Protein: 13.28g
- Cholesterol: 208.27mg
- Sodium: 445.23mg
- Calcium: 98.33mg
- Potassium: 231.33mg
- Iron: 1.39mg
- Vitamin A: 117.84µg
- Vitamin C: 16.92mg
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