Baked Eggs with Tomato and Bell Pepper Marmalade

Preheat the oven to 350°F (180°C, 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.