These are all the steps in a nutshell: Saute the ※ ingredients → Add the canned tomatoes and herbs and simmer → Put into a heatproof container and top with an egg, bake until soft set → Top with cured ham to finish.
Slice the ※ ingredients about 3 mm thick.
Put the olive oil in a pan and sauté the garlic until it's lightly colored, taking care not to let it burn.
Add the onion, and sauté for about 10 minutes over medium-low heat.
Add the peppers after 10 minutes, and sauté for another 20 minutes or so.
Crush the tomatoes with your hands.
Add the crushed tomatoes and herbs to the pan and bring to a boil. Simmer for about 10 minutes over low heat.
Season with salt.
If you let the sauce cool down and refrigerate it, you can heat it up in the microwave to enjoy! Make a batch of it since it's handy to have in stock.
Remove the thyme (or rosemary) sprigs.
Divide the sauce into heatproof containers, and make a dent in the middle of each.
Slide an egg in the indentation, and put the container in the oven. (See Hints)
It's done when the egg is soft set.
Tear the cured ham (or bacon, or sausage) and place around the egg.
Garnish with parsley (optional).
Story Behind this Recipe
A chef taught me this recipe. Although it's nothing fancy, I was taught that the key to a professional flavor is to sauté the vegetables slowly and patiently.
The egg just has to cook until soft-set, so put the container on the top rack of the oven at high heat. You can do this step in a toaster oven instead.