Ham & Eggs

Ham and eggs are an age-old combination as are bacon and eggs. We more regularly enjoy them cooked separately and then put together on a plate, or as an omelette or quiche. There are many other ways in which we can cook this combo. An easy way is to cook them scrambled or fried with chopped onions, tomatoes and fresh herbs. Today’s recipe offers eggs and ham in the style of an Italian frittata, but not quite.

Frittatas are started on the stovetop in ovenproof pans (usually cast iron) and then finished in the oven where the eggs firm up. The frittata when done is served cut into wedges.

My dish of ham and eggs is a little different because the foundation ingredients – onions and tomatoes take about 15 minutes to cook. The onions are softened and the tomatoes completely broken down until the entire mixture becomes pulpy. The ham and eggs when added are cooked low and slow until the eggs are just set. The result is tender eggs and ham with delicate onion flavour from the scallions and a little sauce to be sopped up with crusty bread. To serve this ham and eggs combo, all you need is a large spoon, no cutting into wedges; it is too delicate for that.

INGREDIENTS

• 3 tablespoons oil
• ½ cup diced onions
• 1 cup chopped tomatoes
• Minced hot pepper to taste
• Salt to taste
• 1 cup cubed ham
• 4 large eggs, room temperature
• 3 scallions/green onions sliced thinly (white and

green-purple parts)

DIRECTIONS

1. Add the oil to a flat frying pan and place on medium heat. When oil is hot, add onions, tomatoes and pepper along with salt to taste, give a stir to mix and reduce heat to low. Cook for 12 – 15 minutes or until onions are softened and the tomatoes are broken down and can easily be mashed against the back of a spoon.

2. Raise heat to medium and add ham and mix with the ingredients; spread in an even layer and cook for 2 minutes. Meanwhile, beat eggs with scallions.

3. Pour eggs over ham-tomato-onion mixture and use your spoon to move the ingredients around so that the eggs can reach the bottom of the pan. Do not stir to mix. Reduce heat to low and cook for 4 minutes uncovered and then cover pan and cook for another 4 minutes or until eggs are just set. Shut off heat and let rest for 5 minutes before serving.