Piperade with Ham

Try this rustic pepper, garlic and tomato stew, served with eggs and ham.


  • 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


  1. 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.
  2. 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).
  3. 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.
  4. Grill or fry the ham and serve with the eggs and vegetables on a large platter for everyone to help themselves.


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