Baked Eggs Flamenco

• 2 tablespoons extra virgin olive oil
• 1/4 pound ham, preferably prosciutto, cubed or chopped
• 1/4 pound chorizo, thinly sliced
• 1 cup tomatoes, chopped (drained canned are fine)
• 8 eggs
• Salt and black pepper to taste
• 1/2 cup chopped cooked green vegetables, like peas, green beans, and/or asparagus
• 8 strips Roasted Red Peppers (page 470), or canned piquillo peppers or pimientos
• Chopped fresh parsley leaves for garnish

1. Preheat the oven to 425F.
2. Put the oil in a large skillet and turn the heat to medium-high; add the ham and chorizo and cook, stirring occasionally, until the chorizo begins to brown, about 5 minutes.
3. Turn off the heat.
4. Distribute the tomatoes among four 3/4-cup ramekins, making a layer at the bottom of each.
5. Layer a portion of the meat mixture on top of the tomatoes.
6. Break 2 eggs into each ramekin, taking care to keep the yolks whole; sprinkle with salt and pepper.
7. Add the vegetables and top with the pepper strips.
8. Bake for 8 to 12 minutes, or until the eggs are barely set.
9. The yolks should still be soft and runnytake care not to overcook.
10. Garnish and serve immediately.
11. These are vegetarian: Omit the ham and chorizo.
12. In step 1, cook 1 onion, chopped; 1 small red bell pepper, stemmed, seeded, and chopped; and 1 tablespoon minced garlic in the oil, stirring occasionally, until the onion softens.
13. In step 2, add the tomatoes to the mix and cook over medium heat, stirring occasionally, until the mixture becomes saucy; taste and add salt and pepper if necessary.
14. Put the sauce in the bottom of 4 ramekins or 1 larger dish and break the eggs onto it.
15. Dot with a little butter if you like and sprinkle with salt and pepper.
16. Omit the chopped vegetables and additional peppers and bake as directed.
17. Garnish and serve.

extra virgin olive oil, ham, chorizo, tomatoes, eggs, salt, green vegetables, red peppers, parsley

Taken from www.epicurious.com/recipes/food/views/baked-eggs-flamenco-386407 (may not work)