In 7-inch nonstick skillet,heat oil over medium-high heat; cook ham. potato and onion, stirring often, for 3 minutes or until onion is softened.
2.
Add stock, and hot pepper sauce (if using); cover and cook over medium heat for 5 minutes or until potatoes are almost tender. Stir in green pepper, corn and tomato.
3.
Make 2 nests in mixture; crack egg into each. Cook, covered, for 5 minutes or until eggs are set. Place egg on each plate; surround with vegetables.
4.
Sprinkle with parsley.
Per Serving: about 335 calories, 23 g protein, 14 g fat, 29 g carbohydrate good source iron
Source: Canadian Living magazine [Mar 95] Presented in an article by Carolyn Gall "Fast & Fit: A Panful of Supper"
