Eggs Any Way

Ingredients:

• 3 tablespoons olive oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1/4 cup diced celery
• 1/4 cup  each diced red and green bell pepper
• 2 ounces honey0cured ham, diced
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 1/4 teaspoon dried thyme
• 1 1/2 cups canned crushed tomatoes
• salt and freshly ground pepper
• 4 eggs
• 2 tablespoons chopped fresh Italian parsley

How to make:

Heat the olive oil in a large skillet over medium-low heat. Cook the onion and garlic to soften, 5 minutes. Add celery, and red and green pepper, and cook until soft.

Turn the heat up to medium-high, add ham, and cook 2 minutes.

Stir in paprika, cayenne, and thyme, and cook less than 1 minute. Pour in tomatoes, season with salt and pepper, and simmer about 10 minutes to thicken.

Preheat oven to 400 degrees F.

Pour tomato sauce into 9 inch square ceramic baking pan. One at a time, carefully break the eggs over the sauce, and sprinkle with parsley.

Bake 18-20 minutes or until eggs are done to taste.

Serve with warm, crusty bread for dipping.

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Ingredients:

• 1 bread slice
• 1 tablespoon butter
• 1 egg
• sale and freshly ground pepper

How to make:

Lightly toast the bread. With a 2 inch round cookie cutter or small drinking glass, cut out a hole in the center.

Melt the butter in a small skillet over medium-low heat. Add the bread to the pan. Crack the egg, and empty into the hole, wtith yolk in the center and white overflowing bread. Reduce heat to low, cover, and cook until egg is done to taste, 1 to 2 minutes.

Transfer with spatula to plate and serve with salt and pepper.

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Ingredients:

• eggs
• water
• salt and freshly ground pepper
• sliced bread for toasting
• butter

How to prepare:

Place refrigerated eggs in saucepan and cover generously with cold water. Bring to a boil over medium heat. Reduce to a simmer and cook 2 to 4 minutes to taste. Remove with slotted spoon. Serve in eggcup, or crack and spoon into serving bowls. Serve with salt and pepper.

Meanwhile, toast bread, and spread with butter. Cut into 1/2inch wide strips for dipping into yolks.

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