Ingredients
3 tbsp. vegetable oil
10 oz. smoked ham
4 large garlic cloves
2 medium red onions
2 Scotch bonnet chiles or jalapeños
1 large green bell pepper
1 tsp. sweet paprika
2 medium tomatoes
Salt and freshly ground pepper
8 6-inch corn tortillas
8 large eggs
Preparation
Step 1Preheat the oven to 475°F. In a large skillet, heat 1/2 tablespoon of the vegetable oil. Add the smoked ham and cook over moderately high heat until browned on the bottom, about 2 minutes. Using a slotted spoon, transfer the ham to a plate. Add 1 1/2 tablespoons of the vegetable oil to the skillet along with the garlic, onions, Scotch bonnet chiles and green bell pepper. Cover and cook over moderately low heat, stirring occasionally, until the vegetables are softened, about 12 minutes. Stir in the paprika and cook over moderately high heat for 1 minute. Add the tomatoes and cook until they release their juices, about 2 minutes. Stir in the ham and season the sofrito with salt and pepper.Step 2Meanwhile, wrap the tortillas in aluminum foil and warm them in the oven. In a large cast-iron skillet, heat 1/2 tablespoon of the vegetable oil. Crack 4 of the eggs into the skillet, season with salt and pepper and fry sunny-side up over moderate heat, until the egg whites are set and the egg yolks are still slightly runny, about 3 minutes. Transfer the eggs, yolk side up, to a plate and keep them warm by tenting them with aluminum foil. Add the remaining 1/2 tablespoon of vegetable oil to the skillet and fry the remaining eggs.Step 3Set 2 tortillas on each plate. Top with the fried eggs, spoon the sofrito on the side and serve.Step 4Variations : Use the sofrito in cheese quesadillas or on grilled chicken, or toss with roasted new potatoes.
Sunny side up eggs welcome a warm, peppery tomato salsa in this version of a Mexican favorite.
