Eggs en Cocotte with a Basque Piperade

Ingredients

• 2 cups water
• 2 tablespoons butter, softened
• 8 eggs
• Salt and freshly ground black pepper
• 1/4 cup cream
• 1/4 cup freshly grated Parmesan
• 1 1/2 ounces prosciutto (about 4 slices), cut in 1/4-inch strips
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 1 red pepper, seeds and ribs removed, cut in 1/4-inch strips
• 1 green pepper, seeds and ribs removed, cut in 1/4-inch strips
• 1 clove garlic, minced
• 1 (14 1/2-ounces) can diced, peeled tomatoes, drained
• 1/2 teaspoon red pepper flakes, optional
• 1 tablespoon chopped fresh basil leaves

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