Heat the olive oil in a saute pan. Add the onions
and cook until soft. Add the garlic, chile peppers, green peppers
and red peppers. Cook until tender. Finally, add the tomatoes
, season with salt and black pepper, cover and cook 10 minutes. Remove the lid and continue cooking until the juices have evaporated and everything is soft and melded.
Crack the eggs
into the pan, spaced evenly apart. Sprinkled with more salt and black pepper. Cover and cook until just done, with the yolks still nice and runny. Meanwhile, make four "nests" of ham on serving plates. When the eggs are done, lift them along with their peppery garnishes with a spatula
into the nests. Serve very hot with toasted baguette.