Recipe for cooking baked eggs with ham, sausage and peas

Recipes from Spain and Portugal :: Spanish and Portuguese Breakfasts

1 med. onion, finely chopped
1 clove garlic, finely chopped
1 Tbsp. olive oil
1 (16 ounce) can tomatoes (with liquid)
1/2 tsp. sugar
1/4 tsp. paprika
4 oz. fully cooked smoked ham, diced
1 smoked chorizo sausage, cut into 1/4-in. slices
4 eggs
1/4 c. cooked green peas
2 Tbsp. chopped pimento
1 Tbsp. minced parsley

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 or without a lid, stirring occasionally, 15 mins.

Cook and stir ham and chorizo sausage in 8-in. skillet until sausage is done, about 5 mins.; drain.

Divide tomato mixture in an even way among 4 ungreased 1-ounce custard c.. Break 1 egg over mixture in each c.. Arrange ham mixture, peas and pimiento around each egg. Sprinkle and distribute with parsley. Bake uncovered or without a lid at 400 degrees fahrenheit until eggs are set, 12 to 15 mins.

Serve in custard c..

Yields 4 servings.