Peel the peppers, shell them, and cut them into brunoise, do the same with the tomato and the Anglet pepper, blanch quickly and sweat in a little olive oil (piperade). Book.
Remove the caps from the tomatoes, hollow them out, sprinkle the inside with salt and turn them over on a rack to drain their water well.
Poach the eggs:in a saucepan, bring the water to a boil with a drizzle of vinegar. Break the eggs into 6 ramekins before gently pouring them into the simmering water, 3 by 3. Let them cook for 3 minutes before removing them with a slotted spoon and letting them drain on paper towels. Repeat with the remaining 3 eggs.
Mix the ketchup with the fresh cream, salt, pepper and chilli. Turn the drained tomatoes over and arrange them on a serving platter. Divide the piperade in each tomato halfway up. Place a cooled poached egg on top. Wrap a slice of Bayonne ham around each tomato, top with the ketchup sauce.
Divide the remaining piperade around the tomatoes.
