Ingredients
1/2 large red bell pepper (about 2/3 cup)
1 small onion (about 1/2 cup)
1 large plum tomato (about 1/2 cup)
1/2 c. fresh cilantro leaves
4 clove garlic (about 4 teaspoons)
1/2 tsp. kosher salt
1/4 tsp. Black pepper
8 slice Black Forest or Virginia ham (6 to 8 ounces)
8 large eggs
2 oz. plain or jalapeño Monterey Jack cheese (about 1/2 cup)
8 large tortilla chips (about 1/2 cup)
Preparation
Step 1Preheat 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.Step 2Fit 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.Step 3Divide 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.Step 4Bake 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.
