Fried eggs in the oven

Ingredients:

• 110 thin slices ham, cut into 2.5cm pieces.
• 8 eggs of category CO
• 1/2 cup milk or low-fat cream (10-12%)
• A pinch of cayenne pepper
• Coarse salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 shallots, sliced ​​into rounds
• 2 large green bell peppers (seeded and cut into 1.5cm strips)
• 1.5 cups cherry tomatoes, halved
• 4 slices unleavened bread, broken into pieces (about 2 cups)
• 2 tablespoons chopped fresh parsley leaves, plus more for garnish

Preparation:

1. Position a rack in the upper third of the oven and preheat to 350°F (180°C). In a small bowl, whisk together the milk, cayenne pepper, 1/2 teaspoon salt, and black pepper (to taste).
2. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until softened, 1-2 minutes. Add the bell peppers and cook until the peppers are soft and the onions are golden, another 5-6 minutes.
   
   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 pepper. Remove from heat.
3. Using the bottom of a ladle or small measuring cup, make 8 equal-sized wells in the bread mixture. Crack an egg into each well. Slowly pour the cream (or milk) over the eggs. Bake, rotating the pan several times, until the whites are set, about 15 minutes. Sprinkle with parsley.