1 medium onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon olive oil
1 (16 ounce) can tomatoes (with liquid)
1/2 teaspoon granulated sugar
1/4 teaspoon paprika
4 ounces fully cooked smoked ham, diced
1 smoked chorizo sausage, cut into 1/4-inch slices
4 eggs
1/4 cup cooked green peas
2 tablespoons chopped pimento
1 tablespoon minced parsley

Cook and stir onion and garlic in oil in 2-quart saucepan until onion is tender. Add tomatoes, sugar and paprika; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 15 minutes.

Cook and stir ham and chorizo sausage in 8-inch skillet until sausage is done, about 5 minutes; drain.

Divide tomato mixture evenly among 4 ungreased 1-ounce custard cups. Break 1 egg over mixture in each cup. Arrange ham mixture, peas and pimiento around each egg. Sprinkle with parsley. Bake uncovered at 400 degrees F until eggs are set, 12 to 15 minutes.

Serve in custard cups.

Yields 4 servings.