Western Skillet Eggs

Directions

1. 1
   Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
2. 2
   Heat the olive oil in a large ovenproof skillet over medium-high heat.
3. 3
   Add the shallots and cook until just softened, 1 to 2 minutes.
4. 4
   Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes.
5. 5
   Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes.
6. 6
   Season with salt and black pepper.
7. 7
   Remove from the heat.
8. 8
   Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup.
9. 9
   Crack an egg into each indentation.
10. 10
    Slowly pour the half-and-half mixture over the eggs.
11. 11
    Bake, rotating the skillet a few times, until the whites are set, about 15 minutes.
12. 12
    Top with parsley.
13. 13
    Per serving: Calories 469; Fat 20 g (Saturated 6 g); Cholesterol 382 mg; Sodium 945 mg; Carbohydrate 43 g; Fiber 3 g; Protein 26g
14. 14
    Photograph by Antonis Achilleos