Rustic Eggs with Serrano Ham, Piquillo Peppers and Mozzarella

For Potatoes: Heat large heavy-bottom sauté pan on medium-high heat. Add 1/4 cup oil, shallots and garlic. Cook 1 minute or until shallots are translucent. Reduce heat. Add potatoes. Toss and cook until golden brown. Stir in piquillo peppers; cook until potatoes are tender. Keep potatoes warm. For Eggs: Meanwhile, heat large nonstick pan on medium-high heat. Drizzle pan with remaining 1 tablespoon oil. Cook eggs to over-easy or medium. Season with salt and pepper. Final Preparation: Stir cheese and basil into potatoes. Toss mixture and season with salt and pepper. Heat until cheese starts to melt. Place potato mixture on large warm platter or 2 to 4 smaller plates. Top with ham and cooked eggs. Drizzle with extra virgin olive oil and serve immediately with warm crusty bread.