Pipérade Recipe

• 50 grams / 2 oz of butter
• 1 onion
• 1 to 2 cloves of garlic
• 1 small red capsicum
• 1 small green capsicum
• 10 cherry tomatoes
• 2 tablespoons of freshly chopped herbs (parsley and chives)
• 8 large eggs
• 200g / 7 oz of thickly sliced ham
• salt and pepper

Peel and slice the onion into thin wedges (lyonnaise) and crush the garlic. Core and deseed the capsicums, removing the white pith from inside the capsicum as it can be bitter and cause some people indigestion. Slice the capsicums into thin strips. In a large frying pan set over a medium heat melt half the butter and add the sliced onion, capsicum and garlic. Cover and sweat for 8 to 10 minutes, stiring occasionally. Pierce the cherry tomatoes with a small knife to prevent bursting and place them on top. Continue cooking for 2 to 3 minutes. If there is more than a couple of tablespoons of liquid, increase the heat and uncover to allow the liquid to evaporate. Sprinkle the vegetables with salt and freshly ground pepper. Turn the heat to very low so that the vegetables stay warm but do not burn. In a large bowl beat together the eggs, herbs and a little more salt. Chop the ham into small chunks. In another pan heat the second half of butter and sauté the ham until golden. Remove and place on top of the vegetables. In the remaining butter (add more if necessary) pour the egg mixture and scramble over a low heat, moving the egg around the pan as soft lumps appear to keep the mixture soft and creamy. When the eggs are done toss them through the vegetables and ham. Serve immediately with fresh bread.

(Serves 4 to 6)