1. Finely
slice the garlic cloves and fry in 2 tbsp olive oil in a strong earthenware casserole
dish
2. Cut the ham into cubes and add to the casserole
dish - sauté for 5 mins over a low heat
3. Wash
the asparagus pieces and remove any rough ends leaving only the tender shoots
- cut these into pieces about 3 cms long and add to the casserole dish - sauté
for a further 5 mins - season with salt
4. Add the peas
to the casserole dish cover with a little water and simmer until the peas are
almost cooked (5 mins or a little longer if using frozen peas)
5. Finally break the eggs whole into the casserole dish and leave over the
heat until the eggs are cooked
