Ham and Pepper Piperade

Piperade is a quick and easy supper dish that originates from the Basque region of France. This recipe is an authentic version of the dish that traditionally contains a Provençale-style mixture of onion, garlic, tomatoes and peppers, mixed with very lightly scrambled eggs.

• Ready In: 30 mins
• Serves: 3-4

Ingredients

• 1  tablespoon olive oil
• 1  small onion, finely sliced
• 1  garlic clove, crushed
• 2  roma tomatoes, peeled and chopped
• 5 1⁄4 ounces baby potatoes, cooked and diced
• 1  teaspoon dried thyme
• 3 1⁄2 ounces  roasted peppers, in oil, drained (mixed colors if possible)
•  salt
•  fresh ground black pepper
• 5  ounces smoked ham, cut into strips
• 8  eggs, lightly beaten and seasoned

Directions

1. Heat the oil in a frying pan, add the onions and garlic and sauté gently for 3-4 minutes or until just softened.
2. Add the tomatoes, potatoes, thyme, mixed peppers and salt and pepper. Lower the heat and continue cooking for 5 minutes to allow the flavours to combine.
3. Add the ham and stir well to distribute evenly.
4. Pour the eggs into the frying pan. Stir occasionally until they are just beginning to set but are still slightly soft.
5. Serve immediately with warm bread, and a fresh green salad.