Host Sara Moulton shares her secrets for tackling weeknight meals. She's the executive chef at Gourmet, author of Sara's Secret for Weeknight Meals and hosts Sara's Secrets on the Food Network. Her new cooking series, Sara's Weeknight Meals, airs on KCET and KOCE.
Eggs Baked in Ham with Sofrito
Makes 4 servings
Hands-on time: 15 minutes
1/2 large red bell pepper, coarsely chopped (about 2/3 cup)
1 small onion, coarsely chopped (about 1/2 cup)
1 large plum tomato coarsely chopped (about 1/2 cup)
1/2 cup packed rinsed and dried fresh cilantro leaves
4 garlic cloves, coarsely chopped (about 4 tsps)
Kosher salt and freshly milled black pepper
8 thin slices Black Forest or Virginia ham (without holes; 6 to 8 ozs)
8 large eggs
2 ozs plain or jalapeño Monterey Jack cheese, grated (about 1/2 cup)
8 large tortilla chips (3-inch triangles), coarsely crushed (about 1/2 cup)
Preheat the oven to 400°F. Combine the bell pepper, onion, tomato, cilantro, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor and process until smooth. Fit a slice of ham into each of 8 lightly-oiled muffin cups, custard cups, or mini soufflé dishes (they must hold a scant 1/2-cup) with the ends of the ham extending above the edges of cups. Divide the sofrito mixture among the cups, shaping a hollow in the center. Crack 1 egg into each, and divide the cheese over the tops. If using custard cups or soufflé dishes, place on a rimmed baking sheet for easy handling.
Bake in the center of the oven until the whites are cooked but yolks are still runny, about 15 minutes. Season the eggs with salt and pepper and carefully remove (with the ham) from the muffin cups, using 2 spoons or spatulas. Sprinkle with tortilla chips and serve.
Music break: Who's Gonna Save My Soul by Gnarls Barkley