Thursday, 25 June 2009
Recipe - Baked Ham, Tomatoes and Eggs
This is one of my fridge-cleaning recipes. Since I (almost) always got garlic, onions, eggs and some kind of tomatoes at home I use that as a base and then I combine with whatever I find in the fridge that needs using up.
This time I had some smoked ham that was getting close to it's use-by-date so in it went, together with some basil that was starting to flag a bit.
I've cooked this with corned beef, chorizo, pork sausages etc and it all works, it is just a matter of using your imagination.
For some (or rather one in particular) of our Danish visitors: If you are going to try this recipe please remember that passata and polenta are still two very different things and that they are not interchangeable. ;)
After that gentle reminder, let's head over to the recipe...
Ingredients (serves 2)
1 onion, finely diced
2 cloves of garlic, finely diced
4 - 6 slices of smoked ham, roughly torn
4 - 6 basil leaves, roughly torn
Pre-heat the oven to 180c.
Gently sweat the garlic and onion in some olive oil on a very low heat until they start to soften.
Add the passata, season to taste, and let this simmer on a low heat until it starts to thicken.
Once thickened to your liking divide the mix between two oven safe dishes, mix in the ham and basil evenly between the two dishes. Crack an egg on top of each dish and season again.
Chuck this in the oven and bake until the egg sets, normally about 10 - 15 minutes.
Serve with a side salad and some nice bread to mop up the sauce with.