• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. glug olive oil

  2. 2 red peppers , or three long sweet red peppers, de-seeded and cut into long strips

  3. 2 green peppers , de-seeded and cut into long strips

  4. 3 cloves garlic , finely chopped

  5. 4 ripe tomatoes

  6. 1 Espelette pepper , or 1 small dried red chilli, broken into pieces or ground

  7. 6 eggs , lightly beaten

  8. 4 slices slices Bayonne ham , or air-dried Spanish ham

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large heavy-based frying pan over a low heat, add the peppers and the garlic and fry gently for 3-4 minutes until softened.

  2. Add the tomatoes, Espelette pepper or chilli and a splash of water. Simmer gently for about twenty minutes.

  3. Season with salt and pepper (don’t add too much salt because the ham will be salty).

  4. Heat a separate saucepan over a medium heat and add the eggs, stirring from time to time with a wooden spoon, until they are lightly scrambled and just cooked through.

  5. Grill or fry the ham.

  6. Serve the piperade on a large platter with the eggs and ham.


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