Heat the olive oil in a medium saucepan over medium heat. Brown the garlic and onion. Add the red capsicum, shaved ham, peas and diced tinned tomatoes. Bring to a boil and simmer, stirring occasionally until thickened. Leave aside to cool slightly.
Lightly grease a 9x13 inch baking dish. Line with the tortillas, overlapping them. Spray the tortillas with a little olive oil.
Once the ham mixture is cooled, spread evenly over the tortillas, forming a thin layer. Make six evenly spaced indentations in the ham mixture with a spoon, then crack an egg into each one.
Bake until the eggs are cooked through and the tortillas are browned, approximately 20 minutes.