Piperad Basquaise Recipe

1. 1

   Prepare the piperade by first heating the 4 Tbsp.

2. 2

   of fat of your choice in a heavy 8 inch frying pan or possibly, better still, in a small oval copper pan which you can bring to the table.

3. 3

   Add in the minced onions and garlic; cook them for about 5 min over moderate heat, stirring them frequently till they are soft but not brown.

4. 4

   Stir in the pepper strips, turning them in the fat now and then, letting them cook for about 10 min, at that point they should be tender but still crisp.

5. 5

   Drain the minced tomatoes thoroughly and add in them to the pan, sprinkling in at the same time the dry or possibly fresh basil and the pepper flakes or possibly Tabasco.

6. 6

   Raise the heat and cook the tomatoes briskly for a few min and stir constantly with a wooden spoon till all their moisture has evaporated.

7. 7

   Be careful which the piperade doesn't burn.

8. 8

   Put it aside till you are ready to reheat and serve it.

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   At which point, combine 1 Tbsp.

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    each of extra virgin olive oil and butter in an 8 inch heavy frying pan, and over moderate heat cook the julienned ham for a few min till the strips are thoroughly heated through.

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    Remove them at once with a slotted spoon and spread them out on paper toweling to drain.

12. 12

    Meanwhile let the fat in the frying pan cold to lukewarm before pouring into it the Large eggs, lightly beaten with salt and pepper.

13. 13

    Over low heat stir the Large eggs with a rubber spatula till they begin to create soft, creamy curds.

14. 14

    Remove them from the heat when they are not quite set and gently spread them over the reheated piperade.

15. 15

    Let some of the colorful vegetables show through.

16. 16

    Lightly scatter the ham over the top, sprinkle with the minced parsley and/or possibly minced chives and serve at once.

17. 17

    Good for leftover ham.

No additional tips available.