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Piperade for 4 persons:
2 med. onions, finely chopped
6 ripe tomatoes, peeled, coarsely chopped épépinées
3 green peppers, cut into 1/2" strips épépinées
2 cloves garlic, minced
1/2 cup olive oil
9 fresh eggs, beaten
6 pieces sliced ham (Prosciutto) Bayonne ham
Saute the onions in the olive oil for about 5 minutes. Add the tomatoes, bell peppers, and garlic, and cook gently until almost all the juices have evaporated.
Pour the beaten eggs over the vegetables. Over low heat, move eggs around so that they cannot stiffen. Eggs should be texture of soft scrambled eggs. Season with salt and pepper and then add the ham before serving.