Western Skillet Eggs

By khojnicki

Ingredients

• 1/2 c half-and-half or whole milk
• Pinch of cayenne pepper
• Kosher salt and freshly ground pepper
• 2 tbsp extra virgin olive oil
• 2 shallots, sliced
• 2 large green bell peppers, seeded and cut into 1/2" strips
• 1 1/2 cups cherry tomatoes, halved
• 1/4 lb thinly sliced ham cut into 1" pieces
• 4 slices sourdough bread, torn into pieces (about 2 cups)
• 2 tbsp chopped fresh parsley, plus more for topping
• 8 large eggs

Details

Servings 4
Preparation time 25mins
Cooking time 65mins

Preparation

Step 1

Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 tsp salt and black pepper to taste in a small bowl.

Heat the olive oil in a large ovenproof skillet over medium high heat. Add the shallots and cook until just softened, 1-2 minutes. Add the bell peppers and cook until the peppers are soft and the shallots are golden, 5-6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 c water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.

Make 8 evenly spaced indentation in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half and half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set about 15 minutes. Top with parsley.