Simple and delicious,
piperade is scrambled eggs with tomatoes, paprika and ham. The name piperade
comes from the Basque word for paprika "biperra".
4 slices of Bayonne ham
6 peeled tomatoes with pips removed
1 small Espelette
2 large chopped onions
1 tablespoon oil
4 crushed cloves of garlic
Remove the seeds from green paprika. Blanch them for a few minutes.
some olive oil in a frying pan. Gently fry the onions so as not to loose their color. Add the garlic,
paprika and tomatoes cut in quarters. Salt
and pepper. Cook for 30 to 40 minutes so that the tomatoes lose
some of their water.
Beat the eggs in a bowl. Add them to the piperade
and cook them as like scrambled eggs.
the ham thinly. Brown it in the frying pan and put on the piperade. Put
some Espelette chili sliced thinly on top of the piperade.