In medium skillet, on medium heat, fry ham in olive oil until crispy, about 3 minutes. Add dried pepper flakes and stir for 30 seconds. Rinse and drain cabbage, leaving it slightly wet, and add to pan, stirring for a few seconds while increasing the heat to high. Cover with a lid and allow cabbage to steam for about 30 seconds.

Add broth and simmer on high, uncovered, stirring occasionally, until all liquid has evaporated, about 3 to 5 minutes. Divide cabbage between 2 plates and keep warm.

Meanwhile, poach 2 eggs (see tip). When ready, use a slotted spoon to scoop up each egg. Hold spoon over water for a few seconds to allow any excess water to drain off and then gently place each egg on a bed of cabbage. Serve with plenty of cracked pepper.