Piperade

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Ready In: 45 mins

2 tablespoons - olive oil

2 medium-sized - onions

1 - green bell pepper

1 - red bell pepper

1 clove - garlic

1½ lb - tomatoes

1 tablespoon - chopped parsley

3 oz - Parma ham

6 - eggs

- salt & pepper

In preparation, peel and slice the onions - core, seed and slice the peppers - skin, deseed and chop the tomatoes - peel and crush (mince) the garlic and slice the ham into thin strips.
Heat the oil in a large frying pan (skillet) over medium heat. Add the onion, peppers and garlic and cook gently stirring occasionally for about 10 minutes until the vegetables have softened. Add the tomatoes to the pan and simmer the mixture, uncovered, for about 10-15 minutes, until most of the liquid has evaporated and the tomatoes have turned pulpy.
Beat the eggs and pour these plus the Parma ham strips and chopped parsley into the pan. Stir gently until the eggs are just "scrambled" (better a little undercooked since they will continue to cook after you take them out of the pan). Remove the pan from the heat and, with the help of a palette knife, slide the Piperade on to a warmed serving dish. Eat without delay!