Recipe for Ham and Pepper Piperade 
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Yield:
4 servings
Ingredients:
Amount Ingredient
15 ml Olive oil, (1tbsp)
3 x Shallots or one small onion, finely sliced
1 x Clove garlic, crushed
2 x Plum tomatoes, peeled and chopped
150 gm Baby potatoes, cooked and diced (5 1/2oz)
5 ml Dried thyme, (1tsp)
100 gm Waitrose Italian Mixed Peppers in oil, drained (3 1/2oz)
Salt and freshly ground black pepper
140 gm Smoked Ham, cut into strips (5z)
Instructions:
Instructions: Heat the oil in a frying pan, add the shallots or onions and garlic and saute gently for 3-4 minutes or until just softened.

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.

Add the ham and stir well to distribute evenly.

Pour the eggs into the frying pan. Stir occasionally until they are just beginning to set but are still slightly soft.

Serve immediately with warmed Waitrose Rosemary Focaccia bread, or Pain de Campagne, and a fresh green salad.

NOTES : 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 Provencale-style mixture of onion, garlic, tomatoes and peppers, mixed with very lightly scrambled eggs.

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