Baked Mediterranean Ham Cups

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Preparation time: 30 minutes
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Cook time: 15 minutes
Baked Mediterranean Ham Cups


45 ml 1.5 fl oz Extra virgin olive oil
300 g 10 oz Red peppers, diced
Salt and pepper
500 g 1.2 lb Large onions, diced
Dried thyme
75 ml 2.5 fl oz Basil pesto
700 g 1.5 lb Olymel reduced sodium black forest ham (48 slices)
360 g 1.5 cup Mozzarella and cheddar cheese blend, grated
24 24 Cherry tomatoes, halved
24 24 Large eggs
12 12 Leaves - fresh basil, washed, chopped


  1. Combine peppers with 1/3 of oil. Season with salt and pepper.
  2. Saute on medium heat for 5-10 minutes until soft.

  3. Transfer to a bowl, cover, and reserve for later.

  4. In a frying pan over high heat combine onion with 1/3 of oil. Season with a pinch of thyme. Stir while cooking until caramelized.

  5. Add the pesto and blend. Reserve.

  6. Pre-heat oven to 190°C (375°F).

  7. Brush the inside of muffin pans with 1/3 of oil.

  8. Layer the inside of each cup with two slices of ham making sure to overlap to form a cup.

  9. To each ham cup add: cheese, peppers, onions, and two halves of cherry tomatoes.

  10. Break one egg into each cup.

  11. Bake for 12 to 15 minutes or until cooked to desired yolk consistency.

  12. Garnish with basil before serving.

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