Cheesy Eggs Baked in a Ham Cup With Sofrito

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“This was on Good Morning America, and looked very good and easy. You can eliminate or replace the sofrito with a number of different ingredients like pesto, spinach or creamy mushrooms. Any ingredients traditionally used in an omelet would work, I think. The ham cups may also be a good way to make a crustless quiche.”

Ingredients Nutrition

  • For the Sofrito
  • 12 a large red bell pepper, coarsely chopped (about 2/3 cup)
  • 1 small onion, coarsely chopped (about 1/2 cup)
  • 1 large plum tomato, coarsely chopped (about 1/2 cup)
  • 12 cup packed rinsed and dried fresh cilantro
  • 4 garlic cloves, coarsely chopped (about 4 teaspoons)
  • kosher salt & freshly ground black pepper
  • For the Ham Cups
  • 8 slices black forest ham (without holes, 6 to 8 ounces) or 8 virginia ham (without holes, 6 to 8 ounces)
  • 2 ounces monterey jack cheese (about 1/2 cup) or 2 ounces monterey jack pepper cheese, grated (about 1/2 cup)
  • 8 large eggs
  • 8 large tortilla chips, coarsely crushed (3-inch triangles)


  1. Preheat the oven to 400°F.
  2. Combine the bell pepper, onion, tomato, cilantro, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor and process until smooth.
  3. Fit a slice of ham into each of 8 lightly oiled muffin cups, custard cups, or mini souffle dishes (they must hold a scant 1/2-cup) with the ends of the ham extending above the edges of cups. Divide the sofrito mixture among the cups, shaping a hollow in the center. Crack 1 egg into each, and divide the cheese over the tops. If using custard cups or souffle dishes, place on a rimmed baking sheet for easy handling.
  4. Bake in the center of the oven until the whites are cooked but yolks are still runny, about 15 minutes. Season the eggs with salt and pepper and carefully remove (with the ham) from the muffin cups, using 2 spoons or spatulas. Sprinkle with tortilla chips and serve.

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