Ham and egg en cocotte

Light breakfast for lazy late saturday breakfast, mmmm.
Preheat the oven to 375 degrees F. In a small saucepan, bring 2 cups water to a boil.
Smear the bottom of each ramekin with the butter.
In a large skillet over medium heat, cook the prosciutto in the olive oil until beginning to crisp, then add the onion. Saute until lightly golden, then add the red and green pepper and cook until the strips just begin to soften. Add the garlic and cook 30 seconds to 1 minute, until fragrant Check for seasoning and add salt and pepper. Off the heat, add the basil. Divide between the ramekins .Slide egg into a prepared ramekins season w/ salt and pepper.Set them in the baking pan, Transfer to the bottom rack of the oven and pour the boiling water into the baking dish, being careful not to splash any hot water into the ramekins. Cover with a sheet of aluminum foil and bake 8 to 12 minutes, until the whites are set but the yolks are still soft and a bit runny.