- 2 red peppers (or three long sweet red peppers)
- 2 green peppers
- 4 ripe tomatoes
- olive oil
- 3 garlic cloves (finely chopped)
- pimemt d’espelette (or a small red chilli if you don’t have the real thing)
- 6 medium eggs (beaten)
- 4 slices of jambon de bayonne (or spanish ham)
- salt and pepper
- De-seed the peppers and cut them into long strips. Skin, quarter and de-seed the tomatoes. Heat the oil in a large heavy-based frying pan and cook the peppers and the garlic for 3-4 minutes, on a low heat to soften them.
- Add the tomatoes, the piment and a little water, and let the whole thing simmer gently and reduce for about 20 minutes. Season with salt and pepper (not too much salt as the ham will be salty).
- In a separate saucepan, on a medium heat, cook the eggs, stirring from time to time with a wooden spoon until they are lightly scrambled.
- Grill or fry the ham and serve with the eggs and vegetables on a large platter for everyone to help themselves.