Baked Eggs with Ham and Caramelized Tomatoes

In Spain and France, numerous egg dishes are presented as first courses, cooked and served in ramekins, individual gratin dishes, or custard cups. These vessels are filled and then set in hot water baths to be removed the moment the whites firm up but the yolks are still loose and runny.

In this wondrous Catalan dish, the eggs are set for cooking in a lovely rich ham and tomato sauce prepared in advance. Serve with crusty bread.