Western Skillet Eggs

Ingredients

• 1 pinch cayenne pepper 
• 1.5 cups cherry tomatoes halved
• 8 large eggs 
• 2 tablespoons parsley fresh plus more for topping chopped
• 2 large bell peppers green seeded cut into 1/2-inch strips
• 0.5 cup half-and-half whole
• 0.3 pound ham thinly sliced cut into 1-inch pieces
• 4 servings kosher salt and pepper black freshly ground
• 2 tablespoons olive oil extra-virgin
• 2  shallots sliced
• 2 cups sourdough bread 

Equipment

• bowl
• frying pan
• ladle
• oven
• whisk
• measuring cup

Directions

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