Ingredients
3tbspvegetable oil
10ozsmoked ham
4large garlic cloves
2medium red onions
2scotch bonnet chiles,or jalapeños
1large green bell pepper
1tspsweet paprika
2medium tomatoes
salt and freshly ground pepper
8corn tortillas,(6 inch)
8large eggs
Preparation
Preheat the oven to 475 degrees F.
In a large skillet, heat ½ tablespoon of the vegetable oil. Add the smoked ham and cook over moderately high heat for about 2 minutes, until browned on the bottom. Using a slotted spoon, transfer the ham to a plate.
Add 1½ tablespoons of the vegetable oil to the skillet along with the garlic, onions, Scotch bonnet chiles and green bell pepper. Cover and cook over moderately low heat, stirring occasionally, for about 12 minutes, until the vegetables are softened.
Stir in the paprika and cook over moderately high heat for 1 minute. Add the tomatoes and cook for about 2 minutes, until they release their juices. Stir in the ham and season the sofrito with salt and pepper.
Wrap the tortillas in aluminum foil and warm them in the oven.
In a large cast-iron skillet, heat ½ tablespoon of the vegetable oil. Crack 4 of the eggs into the skillet, season with salt and pepper and fry sunny-side up over moderate heat, for about 3 minutes, until the egg whites are set and the egg yolks are still slightly runny.
Transfer the eggs, yolk side up, to a plate and keep them warm by tenting them with aluminum foil.
Add the remaining ½ tablespoon of vegetable oil to the skillet and fry the remaining eggs.
Set 2 tortillas on each plate. Top with the fried eggs, spoon the sofrito on the side and serve. Enjoy!
