|Beef stock||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Lean pork||1 Cup (16 tbs)|
|Diced ham||2 Cup (32 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground pepper||To Taste|
Pour stock into small, heavy saucepan; simmer until reduced by half.
Skin tomatoes; scoop out all seeds with spoon.
Chop pulp coarsely.
Melt butter in heavy saucepan; add pork, ham, and onion.
Cook over low heat, stirring constantly, until lightly browned.
Combine enough stock with flour to make smooth, thin paste; stir paste into ham mixture.
Add remaining stock and tomatoes; blend thoroughly.
Add seasonings; simmer until thickened and heated through, stirring frequently.
Pour into greased casserole; spread mixture evenly.
Break eggs carefully into casserole, spacing them decoratively; sprinkle lightly with salt.
Bake, covered, in preheated 350Â°F oven about 20 minutes, until eggs are set.
Garnish with finely chopped parsley, if desired.