Ham and pepper piperade

Yield: 4 servings

Measure Ingredient
15 millilitres Olive oil; (1tbsp)
3 \N Shallots or one small onion; finely sliced
1 \N Clove garlic; crushed
2 \N Plum tomatoes; peeled and chopped
150 grams Baby potatoes; cooked and diced (5
\N \N ; 1/2oz)
5 millilitres Dried thyme; (1tsp)
100 grams Waitrose Italian Mixed Peppers in oil; drained (3 1/2oz)
\N \N Salt and freshly ground black pepper
140 grams Smoked Ham; cut into strips
\N \N ; (5oz)
8 \N Columbian Blacktail free range eggs; (medium), lightly
\N \N ; beaten and seasoned

Heat the oil in a frying pan, add the shallots or onions and garlic and saut‚ 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.

Converted by MC_Buster.

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

Converted by MM_Buster v2.0l.

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