1. Put all but the last two ingredients in a covered casserole and cook in the microwave oven until tender, stirring occasionally.
2. Divide the sauce between 4 ramekins or individual serving dishes. Break two eggs into each dish and sprinkle with the parsley. Add more salt and pepper as desired.
3. Cover each dish tightly with plastic wrap or a microwave ovenproof saucer. Cook until the egg whites are set. If your oven has a defrost setting or a slow-cook setting, eggs are better cooked at the slower power.
4. On single speed ovens, it maybe best to cook in 30 second increments, resting 15 to 30 seconds in between, until the eggs are almost set.
5. Garnish with slivers of ham and pieces of green pepper.
NOTE:
Substitute regular sausage and a dash of chili, if chorizo is not available. Try to have all vegetables cubed evenly for more even cooking.
