Baked Mediterranean Ham Cups

Ingredients

Metric

Imperial

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

Combine peppers with 1/3 of oil. Season with salt and pepper.
Saute on medium heat for 5-10 minutes until soft.
Transfer to a bowl, cover, and reserve for later.
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.
Add the pesto and blend. Reserve.
Pre-heat oven to 190°C (375°F).
Brush the inside of muffin pans with 1/3 of oil.
Layer the inside of each cup with two slices of ham making sure to overlap to form a cup.
To each ham cup add: cheese, peppers, onions, and two halves of cherry tomatoes.
Break one egg into each cup.
Bake for 12 to 15 minutes or until cooked to desired yolk consistency.
Garnish with basil before serving.