Baked Mediterranean Ham Cups

In a skillet over medium heat, combine the bell peppers with 15 ml of oil. Season with salt and pepper.

Saute on medium heat for 5-10 minutes until soft.

Transfer to a bowl, cover, and reserve for later.

In a frying pan over high heat combine onion with 15 ml of oil. Season with a pinch of thyme.

Stir while cooking until the onions are caramelized.

Add the pesto and blend. Reserve.

Pre-heat oven to 375°F (190°C).

Brush the inside of muffin pans with 15 ml of oil.

Layer the inside of each cup with two slices of ham making sure to overlap to form a cup.

To each ham cup add: cheese, peppers, onions, and two halves of cherry tomatoes.

Break one egg into each cup.

Bake for 12 to 15 minutes or until cooked to desired yolk consistency.

Garnish with basil before serving.