Baked ham and eggs

Today it is pissing it down with rain and I'm craving something warming and comforting. We don't have much in our fridge and I don't want to venture into the rain to go to the shop. So instead I decide to improvise we what we have and I come up with a ham and egg bake. It's savoury, saucy, comforting.. and cheap!

To make it you will need:

• tin of chopped tomatoes
• a smallish onion, roughly chopped
  
• a stick or two of celery (half of the heart would be even better) chopped fairly
  
• worcestershire sauce
  
• a couple of eggs (4 if you're really hungry)
• a few slices of some nice thick cut ham
• cheddar, lancashire or wensleydale cheese
• loaf of crusty bread

Preheat the oven to gas mark 7/220 celsius. Make a tomato sauce by frying the onions, celery and carrot in olive oil (add a chopped clove of garlic if you fancy it) until they just start to soften. Add the tin of tomatoes and then fill half of the tin with water, add that too. Let the sauce simmer for around 10 mins. Add a splash of worcestershire sauce and season well.
Take a small heatproof bowl and roughly tear up the ham and line the bottom of the dish with the ham. Then place some of the cubed cheese on top of the ham. Top the dish up with the tomato sauce leaving a space of an inch or so at the top. Then crack the egg onto the top of the sauce (two eggs if you're really hungry!).  Place the dish in the oven and leave for about 15-20 minutes (keep an eye on it) until the egg has just cooked.
Serve with crusty bread.