Ovo à Minhota

Method

Heat the olive oil in a frying pan over medium heat and sauté the finely diced onion until softened and translucent, about 3 minutes. Add the diced tomato and cook for a further 2 minutes until it begins to soften. Tear or chop the ham into bite-sized pieces and add to the pan, warming through for 1 minute. Create two wells in the mixture and crack the eggs directly into them, then cover with a lid or foil and cook until the eggs are set to your preference, approximately 4-5 minutes for runny yolks or 6-7 for firmer yolks. Season with salt and pepper, garnish with fresh coriander, and serve immediately whilst hot.