Casseroles with ham, tomatoes and cheese
If you love homemade casseroles, be sure to try the juicy Greek eggplant casseroles, the classic Shopski cheese casseroles, and the mouth-watering oven-baked chicken casseroles for more delicious homemade ideas.
Ingredients · Servings 4
- ham - 250 g
- tomatoes - 500 g
- cheese - 250 g
- yellow cheese - 160 g
- eggs - 4 pcs.
- butter - 40 g
- chili peppers - 4 pcs.
- parsley - 1/2 bunch
- red pepper - 1 tsp
- black pepper - 1/2 tsp.
- salt - to taste
- bread for serving - 4 slices
Method · 45 min
- Place the clay pots on the stovetop and check to see if they are dry, as this will help the oil and tomato juice distribute better during baking.
- Wash the tomatoes and cut them into small cubes. If they are very juicy, some of the seeds can be removed to prevent the dish from becoming too watery. For fleshier tomatoes, use all the juice, as it makes the sauce tastier.
- The ham is cut into small cubes or thin strips. The cheese is crumbled with a fork, and the yellow cheese is grated coarsely so that it melts evenly and forms an appetizing golden crust.
- Put a little oil on the bottom of each casserole. Add some of the tomatoes, then ham and crumbled cheese. Sprinkle with paprika and a little black pepper, adding salt carefully, because cheese and ham are usually salty enough.
- Repeat the layers until the ingredients are distributed in the four casserole dishes. Leave space at the top for the egg and cheese so that the mixture does not overflow when baking.
- Cover the casserole dishes with lids or aluminum foil and place in a cold oven. Bake for about 20 minutes, until the tomatoes are soft, the cheese is melted, and the ham releases its flavor into the sauce.
- Then carefully remove the dishes. Crack an egg into each casserole, sprinkle with grated cheese, and add a chili pepper on top. If you prefer a milder flavor, you can leave the pepper whole without cutting it.
- Return the casseroles to the oven without the lid and bake for another 8-10 minutes. They are ready when the egg white is set, the cheese is melted, and the yolk remains slightly creamy. For a completely set yolk, baking can be extended by another 2-3 minutes.
- Finally, sprinkle with chopped parsley. The fresh herbs balance the saltiness of the cheese and ham and make the casserole more flavorful.
- The ham, tomato and cheese casseroles are served hot, straight from the pot, with bread for dipping in the sauce. They go well with a fresh tomato and cucumber salad or with roasted peppers.
- If there is any leftover portion, it can be stored in the refrigerator for up to 24 hours. Reheat in an oven at 160 degrees for about 10 minutes, but it is best not to place the dish directly from a cold place into a very hot oven.
