Eggs Baked in Ham with Sofrito



1/2 large red bell pepper (about 2/3 cup), coarsely chopped
1 small onion (about 1/2 cup), coarsely chopped
1 large plum tomato (about 1/2 cup), coarsely chopped
1/2 cup(s) fresh cilantro leaves, packed, rinsed, and diced
4 clove(s) garlic (about 4 teaspoons), coarsely chopped
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) black pepper, freshly milled
8 slice(s) (thin) Black Forest or Virginia ham (6 to 8 ounces), without holes
8 large eggs
2 ounce(s) plain or jalapeño Monterey Jack cheese (about 1/2 cup), grated
8 large (3-inch-triangle) 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 soufflé 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. Crack one egg into each and top with the cheese. If using custard cups or soufflé dishes, place on a rimmed baking sheet for easy handling.
4.Bake in the center of the oven until the whites are cooked but the 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 two spoons or spatulas. Sprinkle with tortilla chips and serve.

Yield: 8 servings

By Sara Moulton