Baked Eggs with Ham, Sausage and Peas
I did a search for the type of recipe that was suggested by Bernard Clayton to go with the Broa (click here for that). Not too many recipes out there like what he was talking about. But all I needed was one and I found it. Delicious. A very simple dish with some nice flavor. We really enjoyed this. I would like to make it again because you can prep everything ahead of time and then pop it in the oven. Have to love that type of recipe.
Adapted from Regional Recipes
1 medium onion, chopped
1 clove garlic, finely chopped
2 teaspoons olive oil
1 (16 ounce) can tomatoes (with liquid)
1/2 teaspoon granulated sugar
1/4 teaspoon paprika
2.5 ounces fully cooked smoked ham, diced
2 smoked chicken chorizo sausage, sliced thinly
1/4 cup cooked green peas
2 tablespoons chopped pimento
Cook and stir onion and garlic in oil in 2-quart saucepan until onion is tender. Add tomatoes, sugar and paprika; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 15 minutes.Cook and stir ham and chorizo sausage in 8-inch skillet until sausage is done, about 5 minutes; drain.Divide tomato mixture evenly among 4 ungreased 1-ounce custard cups. Break 1 egg over mixture in each cup. Arrange ham mixture, peas and pimiento around each egg. Bake uncovered at 400 degrees F until eggs are set, 12 to 15 minutes.Serve in custard cups.
Yields 2 servings.My Notes:
I omitted the parsley because I didnt have any- definitely would use it next time.
The calories for half the recipe is about 350.
Crumble Broa into the mixture for more taste, flavor and texture.