Piperade

INGREDIENTS:

-2 tablespoons olive oil

-1 large onion, thinly sliced

-2 red peppers, seeded and cut into batons

-2 garlic cloves, crushed

-750g tomatoes, peeled

-Pinch cayenne pepper

-8 eggs, lightly beaten

-2 teaspoons butter

-4 thin slices of ham such as Bayonne

MAKING:

1-Heat the oil in a large heavy-based frying pan and cook the onion for 3 minutes, or

until it has softened. Add the pepper and garlic, cover and cook for 8 minutes to

soften, stir frequently and don’t allow it to brown.

2-Chop the tomatoes, discarding the cores. Spoon the chopped tomato and cayenne over the pepper, cover the pan and cook for a further 5 minutes.

3-Uncover the pan and increase the heat. Cook for 3 minutes or until the juices have evaporated, shaking the pan often. Season with salt and pepper. Add the eggs and scramble into the mixture until they are cooked.

4-Heat the butter in a small frying pan and fry the ham. Arrange on the piperade and serve at once.