Baked Eggs with Ham and sofrito

Ingredients

• For the Sofrito
• 1 large yellow onion, chopped coarsely
• 4 cloves garlic
• ⅔ cup extra virgin olive oil
• 2 cups pureed tomatoes
• 2 teaspoons smoked paprika
• 2 bay leaves
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• finely ground sea salt
• For the Eggs
• butter, for greasing the cocottes
• 6 slices Applegate Naturals Uncured Black Forest Ham
• 6 eggs
• 3 tablespoons chopped flat-leaf parsley

Directions

1. Puree the onion and garlic together in a high-speed blender (we use this one) until smooth.

2. Warm the olive oil in a wide braising dish (like this one) over medium heat, then pour in the onion and garlic puree. Cook over medium heat the onion and garlic release their fragrance, and begin to color. Pour in the pureed tomato, and then turn the heat down to medium-low. Stir in the smoked paprika and drop in the herbs. Simmer, uncovered, until the flavors marry and the sauce thickens, about twenty minutes. Pluck out the herbs, adjust seasoning with salt, and transfer to a bowl.

3. Heat the oven to 350 F.

4. Butter your ramekins or cocottes (we use these mini cocottes), then line each cocotte with a slice of ham. Evenly distribute the sofrito into each of the cocottes, over the ham, and crack an egg over the sofrito. Bake until the white is set, but the yolk remains soft – about 8 minutes. Top with freshly chopped parsley and serve.

5. Notes

6. You can make the sofrito ahead of time, storing it in the fridge up to a week. Then simply assemble the eggs and ham ten minutes before you plan to serve breakfast for a quick and easy meal.

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