4 eggs
2 (4 ounce) cans chopped green bell pepper, drained
3 (8 ounce) cans cooked ham, diced
3/4 cup sliced red onion
1 1/2 tablespoons sliced fresh lemon zest
3 tablespoons chopped fresh parsley
1 teaspoon olive oil
1 large tomato, seeded, trimmed, and cut for grilling
1/2 cup cheese powder
1/4 teaspoon black pepper
Grease an 8x8 inch baking pan.
Beat together eggs, bell pepper, ham, red onion and lemon zest. Sprinkle with parsley, olive oil, tomato, cheese powder, pepper and onion mixture. Cover and refrigerate.
Heat vegetable oil in a medium skillet over medium heat. Add onion mixture and saute for about 1 minute; remove from heat and stir in ham, red onion mixture and tomatoes. Stir well and return to pan.
Bring to a boil, then cook for 1 minute; stir until cooked down. Reduce heat to medium-low. Pour over baked crust and brush with egg mixture. Cover and refrigerate overnight.
Slice tomatoes into 1/4 inch slices. Mix salt and pepper into tomato mixture to make a robust tomato paste. Refrigerate at least 2 hours. Serve in sandwich or warm.