Preparation / Directions:
1. In a 7 inch non stick 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; 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.
4. Place egg on each plate, surround with vegetables. Sprinkle with parsley.