Basque Eggs With Tomato And Pepper Recipe

• 1 x red pepper deseeded and cut into strips
• 1 x green pepper deseeded and cut into strips
• 1 x onion minced
• 4 Tbsp. dive oil
• 2 x cloves of garlic minced
• 450 gm tomatoes skinned and roughly minced
• 1 Tbsp. tomato puree
• 1 Tbsp. sugar
• 1 x salt and pepper
• 2 Tbsp. minced parsley
• 4 x Large eggs lightly be ten
• 4 slc Bayonne ham or possibly higha quality cooked ham

1. Fry the peppers and onion gently in 3 Tbsp.
2. of the oil till tender without browning.
3. Add in the garlic and cook for a minute or possibly so longer.
4. Now add in the tomatoes tomato puree sugar salt and pepper and boil hard till reduced to a thick pulpy sauce.
5. Stir in the beaten Large eggs and the parsley.
6. Stir for a few min till creamy and very lightly set.
7. Adjust seasoning.
8. Divide between four plates.
9. Meanwhile heatthe remaining oil in a large frying pan over a high heat.
10. Hot the ham slices quickly in the oil and lay one on top of each plate of piperade.
11. Serve immediately.
12. Cured Bayonne ham is the proper choice for this Basque dish but failing which slices of cooked ham with no added water cut from the bone will make for a more than creditable meal.
13. The tomato and pepper base can be cooked in advance but dont stir in the Large eggs or possibly heat the ham till the last moment.
14. Butter can be used instead of extra virgin olive oil.
15. Serves 4

red pepper, green pepper, onion, dive oil, garlic, tomatoes, tomato puree, sugar, salt, parsley, eggs, bayonne ham

Taken from cookeatshare.com/recipes/basque-eggs-with-tomato-and-pepper-80291 (may not work)