Step 1 Heat the olive oil in a pan and gently sauté the garlic for a minute before adding the tomatoes.

Step 2 Continue to cook the tomatoes and garlic for 10 mins over a gentle heat until the tomatoes have softened to a pulp.

Step 3 Remove from the heat and stir in the chopped basil.

Step 4 Mix the shredded ham with the crème fraiche and mustard.

Step 5 Butter two individual baking dishes and put the shredded ham hock mixture in the bottom and top with the tomato mixture.

Step 6 Crack an egg onto the top of each dish and bake in a pre-heated oven at 180’C/160’fan for 10-15 mins until the egg is just set.