Piperade Recipe

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 3 oz (85g) Serrano ham or prosciutto, chopped
  • 4 ripe medium tomatoes, peeled, seeded, and chopped
  • 8 large eggs
  • Salt and freshly ground black pepper
  • 2 tbsp chopped parsley
  1. Heat the oil in a large frying pan over medium heat. Add the onion and cook about 3 minutes, until beginning to soften. Add the red and green peppers and garlic and cook, stirring occasionally, until the peppers soften, about 5 minutes.
  2. Add the ham and cook for 2 minutes. Add the tomatoes and cook for about 7 minutes, or until the juices evaporate.
  3. Beat the eggs and season with salt and pepper. Pour into the pan and cook until scrambled, stirring often. Sprinkle with parsley and serve.