Eggs Baked in Ham with Sofrito

• 1/2 large red bell pepper (about 2/3 cup)
• 1 small onion (about 1/2 cup)
• 1 large plum tomato (about 1/2 cup)
• 1/2 c. fresh cilantro leaves
• 4 clove garlic (about 4 teaspoons)
• 1/2 tsp. kosher salt
• 1/4 tsp. Black pepper
• 8 slice Black Forest or Virginia ham (6 to 8 ounces)
• 8 large eggs
• 2 oz. plain or jalapeno Monterey Jack cheese (about 1/2 cup)
• 8 large tortilla chips (about 1/2 cup)

1. 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.
2. Fit a slice of ham into each of 8 lightly oiled muffin cups, or mini souffle dishes (they must hold a scant 1/2 cup), with the ends of the ham extending above the edges of the cups.
3. Divide the sofrito among the cups, shaping a hollow in the center.
4. Crack one egg into each and top with the cheese.
5. If using custard cups or souffle dishes, place on a rimmed baking sheet for easy handling.
6. Bake in the center of the oven until the whites are cooked but the yolks are still runny, about 15 minutes.
7. Season the eggs with salt and pepper and carefully remove (with the ham) from the muffin cups, using two spoons or spatulas.
8. Sprinkle with tortilla chips and serve.

red bell pepper, onion, tomato, fresh cilantro, clove garlic, kosher salt, black pepper, black forest, eggs, jalapeno monterey, tortilla chips

Taken from www.delish.com/recipefinder/eggs-baked-ham-sofrito-recipe (may not work)