La Piperade

• 2 each onions
• 2 cloves garlic peeled and minced
• 1 x salt and black pepper
• 2 large sweet bell peppers
• 1 each green bell peppers
• 1 each sweet red bell peppers
• 1 small hot chili peppers
• 3 tablespoons olive oil
• 1/4 teaspoon sugar
• 1/4 pound ham
• 1 tablespoon parsley leaves chopped, for garnish
• 6 large eggs

1. Chop the onions.
2. Using the flat side of a large knife, crush garlic with a pinch of salt.
3. Core, seed, and chop tomatoes.
4. Remove stems, seeds, and ribs from red and green bell peppers and chop.
5. Stem, seed, and mince hot pepper.
6. The onions and garlic paste; saute until onions are wilted, about 5 minutes.
7. Add tomatoes, bell and hot peppers, the sugar, and black pepper to taste.
8. Stir.
9. Cook, covered, over medium heat until vegetables are very soft and mixture has thickened, about 25 minutes.
10. Uncover, increase heat, and reduce mixture for 1 to 2 minutes more.
11. NOTE: Recipe can be made to this point several days ahead.
12. NOTE: Recipe can be made to this point several hours ahead.
13. COOKING AND SERVING: In a frying pan, cook ham over low heat in remaining 1 1/2 tablespoons olive oil until browned, about 5 minutes.
14. Remove ham with a slotted spoon and keep warm.
15. Reserve oil in pan and pour in egg-vegetable mixture.
16. Simmer mixture, stirring, over low heat until eggs just begin to set.
17. Let eggs continue to cook undisturbed until set.

onions, garlic, salt, sweet bell peppers, green bell peppers, sweet red bell peppers, hot chili peppers, olive oil, sugar, ham, parsley, eggs

Taken from recipeland.com/recipe/v/la-piperade-35951 (may not work)