Ingredients
4 tbsp. olive oil
1 small yellow onion, minced
1 clove garlic, minced
1/2 cup water
2 small sweet red or green peppers, seeded and chopped
1 bay leaf
2 to 3 sprigs fresh parsley
1 tsp. dried basil
2 large tomatoes, peeled, seeded and coarsely chopped
1/2 tsp. salt
1/4 tsp. ground pepper
1 cup finely diced cooked ham
5 eggs

Directions
Heat 2 tablespoons of olive oil in a heavy skillet. Add the onion, garlic and water. Simmer until the water has boiled away and the onion and garlic are soft but not brown. Stir in the peppers and cook over low heat for 5 minutes.

Tie the bay leaf, parsley and basil in a cheesecloth bag. Add the bag, tomatoes, salt and pepper to the skillet. Simmer, covered, over low heat until the vegetables are very tender. Remove the cover and continue to cook, stirring constantly, until the mixture is very thick. Discard the cheesecloth bag. Stir in the diced ham.

Beat the eggs well then stir into the vegetable mixture. Add additional seasoning to taste.

Heat the remaining oil in a shallow casserole dish or deep skillet. Add the egg and vegetable mixture and cook over low heat, stirring with a wooden spoon, until set. Remove from heat and serve immediately. Makes 4 to 5 servings.