|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.
Calories 339 Calories from Fat 207
% Daily Value*
Total Fat 23 g35.7%
Saturated Fat 8.9 g44.6%
Trans Fat 0 g
Cholesterol 271.6 mg90.5%
Sodium 441.7 mg18.4%
Total Carbohydrates 11 g3.7%
Dietary Fiber 1.1 g4.3%
Sugars 3 g
Protein 22 g43.1%
Vitamin A 15.9% Vitamin C 33.6%
Calcium 4.4% Iron 9.8%
*Based on a 2000 Calorie diet