Piperade basque with Bayonne Ham

piperade
piperade

Ingredients for four persons:

  • Four slices of Bayonne Ham
  • 8 eggs
  • 1 kg of sweet peppers
  • 1 kg of tomatoes
  • Chopped parsley
  • 1 chilli pepper
  • 1 onion, 1 clove of garlic
  • Oil, sugar, salt
  • 1 spoonful of goose fat

Preparation:
Peel and deseed the sweet peppers, cut them into strips, then fry them in two soupspoons of olive oil along with the chopped onion, garlic, peeled and deseeded tomatoes, and the chilli pepper cut into rings. Add a pinch of sugar.
Cook slowly until the liquid has completely evaporated.
Beat eight eggs into an omelette mixture and salt lightly.
Fry four slices of Jambon de Bayonne for two minutes in goose fat, keep warm and pour the cooking fat over the vegetables.
Add the eggs to the mixture of tomatoes and peppers, away from the heat.
Scramble the whole mixture, which should be creamy, then cook over a low flame for three minutes.