- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: easy
- glug olive oil
- 2 red peppers, or three long sweet red peppers, de-seeded and cut into long strips
- 2 green peppers, de-seeded and cut into long strips
- 3 cloves garlic, finely chopped
- 4 ripe tomatoes
- 1 Espelette pepper, or 1 small dried red chilli, broken into pieces or ground
- 6 eggs, lightly beaten
- 4 slices slices Bayonne ham, or air-dried Spanish ham
Tips and Suggestions
the Espelette pepper is a red pepper that can be bought dried and ground in some specialist stores. It has a piquant flavour without being overly hot - dried red chilli or paprika are suitable substitutes.
1. Heat the olive oil in a large heavy-based frying pan over a low heat, add the peppers and the garlic and fry gently for 3-4 minutes until softened.
2. Add the tomatoes, Espelette pepper or chilli and a splash of water. Simmer gently for about twenty minutes.
3. Season with salt and pepper (don't add too much salt because the ham will be salty).
4. Heat a separate saucepan over a medium heat and add the eggs, stirring from time to time with a wooden spoon, until they are lightly scrambled and just cooked through.
5. Grill or fry the ham.
6. Serve the piperade on a large platter with the eggs and ham.
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