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    Ham and Pepper Piperade

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    Ham and Pepper Piperade

    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.

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 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
    • Salt
    • Freshly ground black pepper
    • 140g Smoked Ham, cut into strips
    • 8 Columbian Blacktail free range eggs (medium), lightly beaten and seasoned


    1. 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.
    2. 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.
    3. Add the ham and stir well to distribute evenly.
    4. Pour the eggs into the frying pan. Stir occasionally until they are just beginning to set but are still slightly soft.
    5. Serve immediately with warmed Waitrose Rosemary Focaccia bread, or Pain de Champagne, and a fresh green salad.

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