Piperade is a quick and easy supper dish that originates from the Basque region of France. This recipe is an authentic version of the dish that traditionally contains a Provençale-style mixture of onion, garlic, tomatoes and peppers, mixed with very lightly scrambled eggs.
Ham and Pepper Piperade
- Preparation time: 20 minutes
- Cooking time: 10 minutes
- Total time: 30 minutes
Serves: 3 - 4
- 1 tbsp olive oil
- 3 shallots or one small onion, finely sliced
- 1 clove garlic, crushed
- 2 plum tomatoes, peeled and chopped
- 150g baby potatoes, cooked and diced
- 1 tsp dried thyme
- 100g Waitrose Italian Mixed Peppers in oil, drained
- Freshly ground black pepper
- 140g Smoked Ham, cut into strips
- 8 Columbian Blacktail free range eggs (medium), lightly beaten and seasoned
- Heat the oil in a frying pan, add the shallots or onions and garlic and sauté gently for 3-4 minutes or until just softened.
- Add the tomatoes, potatoes, thyme, mixed peppers and salt and pepper. Lower the heat and continue cooking for 5 minutes to allow the flavours to combine.
- Add the ham and stir well to distribute evenly.
- Pour the eggs into the frying pan. Stir occasionally until they are just beginning to set but are still slightly soft.
- Serve immediately with warmed Waitrose Rosemary Focaccia bread, or Pain de Champagne, and a fresh green salad.