I love ham, no matter the time of year it reminds me of Christmas back home. I think for that reason it gives me a sense of comfort when I am far away and need to feel closer to home. Of course, you can use fresh ham if you are able to source and keep it, however, the canned variety will work perfectly for this dish as it can be chopped into any size pieces you like and caramelised to give it a bit of extra texture and flavour.

By cooking the ingredients before adding the eggs, it starts to build a base layer of flavour that you won’t get from raw. The savoury notes of onion and the browning of the ham will develop a richness that will make this satisfying and filling after a long day adventuring.


1 x small leek, or large onion, peeled and thinly sliced

200gm ham, cut into 1cm cubes

1 x medium zucchini, seeds removed, cut into 1cm dice

1 x small red capsicum, seeds removed, cut into 1cm dice

6 eggs

Salad to serve, optional


  1. Heat a teaspoon of oil in a medium sized fry pan over high heat. Add leek or onion and cook for 2-3 minutes.
  2. Add remaining ingredients except for the eggs and cook, stirring, for a further 3-4 minutes or until the ham is beginning to brown and the vegetables have softened. Season well with pepper.
  3. Break eggs into a pot, using a fork whisk well.
  4. Turn heat down to medium, spread ham and vegetables evenly across the base of the fry pan. Pour over eggs, use a spoon to gently move the cooked egg from the edges of the pan towards the centre and tilt to allow the uncooked egg to run to the sides.
  5. Allow to cook over gentle heat for 5 minutes, or until the egg has set and the base is golden brown.
  6. Cut into wedges and serve with salad if you wish.

Serves 2-3


  • Moving the eggs from the outside towards the centre of the pan in the first minute will ensure they cook without burning. Once no more egg runs freely to the edge, allow it to continue cooking through for the remaining time untouched


  • Any cured meat can be used instead of ham; bacon, prosciutto, sausage etc
  • Cooked cubes of potato can be added to create a more filling meal. Potato or sweet potato will need to be boiled first, drained and then added with the other vegetables.
  • Leek gives a more subtle flavour however a brown onion thinly sliced will work

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