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1
Preheat the oven to 425F.
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2
Put the oil in a large skillet and turn the heat to medium-high; add the ham and chorizo and cook, stirring occasionally, until the chorizo begins to brown, about 5 minutes.
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3
Turn off the heat.
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4
Distribute the tomatoes among four 3/4-cup ramekins, making a layer at the bottom of each.
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5
Layer a portion of the meat mixture on top of the tomatoes.
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6
Break 2 eggs into each ramekin, taking care to keep the yolks whole; sprinkle with salt and pepper.
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7
Add the vegetables and top with the pepper strips.
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8
Bake for 8 to 12 minutes, or until the eggs are barely set.
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9
The yolks should still be soft and runnytake care not to overcook.
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10
Garnish and serve immediately.
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11
These are vegetarian: Omit the ham and chorizo.
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12
In step 1, cook 1 onion, chopped; 1 small red bell pepper, stemmed, seeded, and chopped; and 1 tablespoon minced garlic in the oil, stirring occasionally, until the onion softens.
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13
In step 2, add the tomatoes to the mix and cook over medium heat, stirring occasionally, until the mixture becomes saucy; taste and add salt and pepper if necessary.
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14
Put the sauce in the bottom of 4 ramekins or 1 larger dish and break the eggs onto it.
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15
Dot with a little butter if you like and sprinkle with salt and pepper.
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16
Omit the chopped vegetables and additional peppers and bake as directed.
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17
Garnish and serve.
