|Onion||1⁄4 Small, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Green pepper||1⁄2 , finely chopped|
|Cooked pork||1⁄2 Cup (8 tbs), diced|
|Cooked ham||1⁄2 Cup (8 tbs), diced|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Tomato||1 , peeled, seeded, and chopped|
Heat the oil in an 8 inch glass pie plate.
Add the onion, garlic, and green pepper and cook on the highest setting for 1 minute.
Add the pork and ham.
Stir in the flour and add the chicken broth and basil.
Cook for 3 minutes.
Add the tomato and cook for 1 minute.
Season with salt and pepper.
Heat the butter on a plate.
Break the eggs onto the plate and cut a cross in the yolks with a fork.
Cook the eggs on "roast" setting for 4 minutes, until set.
Slide the eggs on top of the pork mixture and decorate the edges of the plate with parsley if you wish.