Instructions: Fry the peppers and onion gently in 3 tablespoons of the oil until tender without browning.

Add the garlic and cook for a minute or so longer.

Now add the tomatoes tomato puree sugar salt and pepper and boil hard until reduced to a thick pulpy sauce.

Stir in the beaten eggs and the parsley.

Stir for a few minutes until creamy and very lightly set.

Adjust seasoning.

Divide between four plates.

Meanwhile heatthe remaining oil in a large frying pan over a high heat.

Warm the ham slices quickly in the oil and lay one on top of each plate of piperade. Serve immediately.

Cured Bayonne ham is the proper choice for this Basque dish but failing that slices of cooked ham with no added water cut from the bone will make for a more than creditable meal. The tomato and pepper base can be cooked in advance but dont stir in the eggs or heat the ham until the last moment. Butter can be used instead of olive oil.

Serves 4

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