Preheat oven to 400°F. In a skillet over medium heat sauté for 7 minutes:
3 tablespoons olive oil
1 large onion, chopped
Add and continue to cook an additional 4 minutes:
12 ounces mushrooms, chopped
Add to skillet and continue to cook until most of the liquid is absorbed (About 10 minutes):
1 cup diced HoneyBaked Ham
1/4 teaspoon dried crushed red pepper
2 cups ready-cut tomatoes with juices.
Season with salt and pepper.
Remove from heat and divide among 4 shallow 5-6 inch greased casseroles or ramekins.
Make a small well in the middle of the sauce in each dish and break 2 eggs into each dish (8 total)
Divide among the 4 dishes and sprinkle over the eggs:
2/3 cup grated Romano cheese
Meanwhile, trim, cut into 2 inch pieces and place in a microwave safe container:
1 bunch asparagus, trimmed
Cover with plastic wrap and microwave for 3 minutes. Divide and arrange on top of the eggs.
Season with a little fresh ground pepper and cover each with aluminum foil. Bake until eggs are almost set. Approximately 8 minutes.
Serve garnished with:
Fresh Italian parsley sprigs.