Servings: Serves 4
- 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 cloves garlic , coarsely chopped (about 4 Tbsp.)
- Kosher salt and freshly milled black pepper
- 8 thin slices Black Forest or Virginia ham , without holes (6 to 8 ounces)
- 8 large eggs
- 2 ounces 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°.
To make the sofrito, combine the bell pepper, onion, tomato, cilantro, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in food processor and process until smooth.
Fit a slice of ham into each of 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 about the edges of the cups. Divide the sofrito among the cups, shaping a hollow in the center. Crack 1 egg into each and top with the cheese. 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 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 2 spoons or spatulas. Sprinkle with tortilla chips and serve.