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1
Preheat the oven to 350F (180C, or gas mark 4).
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2
Place six 6-ounce (170-g) ramekins in a baking dish, such as a lasagna pan.
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3
Grease the ramekins, then place 1 slice of ham into each one.
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4
Set aside.
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5
Heat a medium nonstick saute pan over medium heat.
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6
Add the olive oil, red and green bell pepper, and onion to the pan.
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7
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.
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8
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.
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9
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.
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10
When the mixture is thick and begins to resemble a marmalade texture (think chunky jam), it is finished.
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11
Remove from the heat.
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12
Divide the mixture evenly among the 6 ramekins.
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13
Crack 1 egg into each ramekin on top of the marmalade mixture.
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14
Sprinkle with a pinch of salt, then fill the baking dish with hot water.
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15
Bake for 20 to 25 minutes, or until the white of the egg is set and the yolk is still soft.
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16
Serve immediately.
