Wear something green.
Preheat oven to 350 °F (177 °C).
Preheat two large oven-proof sauté pans on the stove over low-heat.
Cut each pepper into 4 perfect rings, roughly ½-inch thick. (about 1cm). Remove and discard the seeds. The remaining top and bottom portion of the pepper can be saved for another recipe, or they can be chopped and added to the center of the rings, as they cook (it’s up to you).
Cut the ham into small cubes and set aside.
Grated the cheese and set aside.
Turn the heat on the pans up to medium-high heat.
Add 1 tbsp (15 mL) butter to each pan. Slide around to evenly coat their bottoms.
Evenly place 4 rings (or as many as will fit without overlapping or riding up the side of the pan) in the bottom of each pan. Season the rings with a bit of salt and pepper.
Quickly divide and sprinkle the ham between the bottoms of each pepper ring, as well as the optional chopped green peppers. If you added the pepper, season them with a small amount of salt and pepper. Allow to cook for about 1 minute.
Before adding the eggs, make sure the bottom of each pepper ring is flat and snug along the bottom of the pan. If any of the rings are pushed up the side of the pan, there will be a crack available for the egg to leak beneath. In a perfect world, there’s a nice consistent connection with the bottom of the pan, containing everything.
Crack an egg into each pepper ring. Break the yolk, if you’d like. Season with a small amount of salt and pepper.
Evenly distribute the grated cheese over the top of each egg.
Place both pans into the oven and cook until desired doneness.