Western Skillet Eggs

This is a recipe that I found in the Food Network Magazine, the October 2010 issue. I followed it fairly closely, but did a slightly reduced version with 5 instead of 8 eggs. I also used onion instead of shallots, I didn't use parsley, and I added fresh rosemary. It was delicious. Perfect for a weekend breakfast.
Western Skillet Eggs

1/2 cup half-and-half or whole milk
Pinch of cayenne pepper
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
2 shallots, sliced
2 tsp fresh rosemary, finely chopped
2 large green bell peppers, seeded and cut into 1/2-inch strips
1 1/2 cups cherry tomatoes, halved
1/4 pound thinly sliced ham, cut into 1-inch pieces
4 slices sourdough bread, torn into pieces (about 2 cups)
2 tablespoons chopped fresh parsley, plus more for topping
8 large eggs

Position a rack in the upper third of the oven and preheat to 350 degrees. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.

Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.

Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.

Assemble your ingredients.


Saute in an oven-proof skillet.

Make indentations for the eggs.

Crack an egg into each indentation.

Carefully pour 1/2 and 1/2 over the eggs and other ingredients.

Bake at 350 for about 10-15 minutes, depending on how set you want the eggs to be.