Baked Egg & Tomato Cup

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Ingredients 

• Cooking spray, for pan

• 12 slices of nitrate-free ham

• 12 large eggs

• 1 cup cherry tomatoes, sliced in half

• Salt & pepper to taste

• Chopped fresh parsley, for garnish

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Instructions

1. Preheat the oven to 400º and grease a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham. Crack an egg into each ham cup, add fresh tomato slices, and season with salt and pepper.
   
   Bake for 12 to 15 minutes, depending on how runny you like your yolks. Garnish with parsley and serve.

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