Baked Eggs with Tomato and Bell Pepper Marmalade - thin slices Virgina ham

Method

• Preheat the oven to 350F (180C, or gas mark 4).
• Place six 6-ounce (170-g) ramekins in a baking dish, such as a lasagna pan.
• Grease the ramekins, then place 1 slice of ham into each one.
• Set aside.
• Heat a medium nonstick saute pan over medium heat.
• Add the olive oil, red and green bell pepper, and onion to the pan.
• Season with salt and pepper, cover, and cook for 17 to 20 minutes, stirring occasionally, until the vegetables have softened and begin to caramelize and turn lightly brown and sweet.
• If the mixture gets too dry or starts to get too brown in some spots, add 1 tablespoon (15 ml) of water to the pan and keep cooking.
• Add the diced tomato and cook an additional 5 to 7 minutes over medium heat, but this time leave the pan uncovered to reduce some of the liquid from the tomatoes.
• When the mixture is thick and begins to resemble a marmalade texture (think chunky jam), it is finished.
• Remove from the heat.
• Divide the mixture evenly among the 6 ramekins.
• Crack 1 egg into each ramekin on top of the marmalade mixture.
• Sprinkle with a pinch of salt, then fill the baking dish with hot water.
• Bake for 20 to 25 minutes, or until the white of the egg is set and the yolk is still soft.
• Serve immediately.