Southern_Living_Christmas_at_home_2019

(^60) | SOUTHERN LIVING
Stewed Tomato Shirred Eggs
with Ham Chips
ACTIVE 41 MIN. - TOTAL 1 HOUR, 36 MIN.
SERVES 4
Rich eggs combine with tangy tomatoes
(fresh or canned) for a new take on the egg
casserole. Top with crisp, salty ham chips.
STEWED TOMATOES
2 Tbsp. salted butter
2 cups finely chopped yellow onion
(from 1 large onion)
1 tsp. salt
8 cups diced fresh tomatoes, with their
juices (about 3 1/2 lb. tomatoes)
1/4 cup packed fresh basil leaves, chopped
2 Tbsp. light brown sugar
1 Tbsp. red wine vinegar
4 garlic cloves, sliced or minced
1/4 tsp. crushed red pepper
1/2 cup soft, fresh breadcrumbs
ADDITIONAL INGREDIENTS
8 thin country ham or prosciutto slices
(about 4 oz.)
6 large eggs
1/2 tsp. salt
1/2 tsp. black pepper
Fresh basil, flat-leaf parsley, or
chervil leaves

1. Prepare the Tomatoes: Melt butter in a 3- to
   6-quart heavy saucepan or Dutch oven over
   medium. Add onion and salt; cook, stirring
   occasionally, until slightly caramelized, about
   10 minutes. Stir in tomatoes, chopped basil,
   and next 4 ingredients. Cover and increase heat
   to medium-high; bring to a boil. Reduce heat to
   medium-low, and simmer 30 minutes. Uncover
   and cook 10 minutes. Stir in breadcrumbs, and
   cook until mixture is slightly thickened, about
   5 minutes. Proceed with recipe as directed,
   or chill overnight in an airtight container.
   (It’s better the next day.) If chilling overnight,
   bring to a simmer before proceeding.


2. Preheat oven to 350°F. Place ham slices in a
   single layer on a parchment paper-lined baking
   sheet; top with a second piece of parchment.
   Place a second baking sheet on top of
   parchment to weigh it down. Bake on middle
   rack until ham is brown, 12 to 15 minutes. Cool
   to room temperature. (Ham will continue to
   crisp.) Remove and discard parchment.


3. Spoon simmering tomatoes into a greased
   large shallow baking dish or ovenproof 12-inch
   skillet. Using the back of a spoon, press 6
   indentations in tomatoes. Crack and slide 1
   egg into each indentation. Sprinkle eggs
   evenly with salt and black pepper. Bake at
   350°F on middle rack until whites are jiggly
   and yolks are barely set, 12 to 15 minutes.


4. Divide eggs and tomatoes evenly among 4
   bowls. Top with herbs; serve with ham chips.

STEWED TOMATO

SHIRRED EGGS

WITH HAM CHIPS