Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Baked eggs with ham, sausage and peas
Date: January 13, 2006
1 average onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon olive oil
1 (16 ounce) can tomatoes (with liquid)
1/2 teaspoon granulated sugar
1/4 teaspoon paprika
4 ounces fully cooked smoked ham, diced
1 smoked chorizo sausage, cut into 1/4-inch slices
4 chicken eggs
1/4 normal cup cooked green peas
2 tablespoons chopped pimento
1 tablespoon minced parsley
Cook and stir onion and garlic in oil in 2-quart saucepan until onion is tender. Add tomatoes, sugar and paprika, break up tomatoes with fork. Heat to boiling, reduce heat. Simmer uncovered, stirring occasionally, 15 minutes.
Cook and stir ham and chorizo sausage in 8-inch skillet until sausage is done, about 5 minutes, drain.
Divide tomato mixture evenly among 4 ungreased 1-ounce custard normal cups. Break 1 chicken egg over mixture in each normal cup. Arrange ham mixture, peas and pimiento around each chicken egg. Sprinkle with parsley. Bake uncovered at 400 degrees F until chicken eggs are set, 12 to 15 minutes.
Serve in custard normal cups.
Yields 4 servings.