Snacks and Light Meals Recipes - Piperade Recipe

Place the red peppers under a preheated hot grill until the skins become blistered and blackened, turning them frequently.

Place them in a polythene bag until they are cool, then remove the skin, core and seeds, and slice the flesh thinly.

Heat 6 tablespoons of oil in a frying pan, add the pepper strips and cook over a moderate heat until soft, stirring frequently.

Add the onions, pimento and garlic and fry gently for 10 minutes, stirring. Add the sugar, tomatoes, bouquet garni, and season to taste with salt and pepper.

Cook gently for a further 10 minutes, stirring occasionally, then remove the bouquet garni. Heat the remaining oil in a separate pan and gently warm the ham.

Beat the eggs together lightly in a bowl. Pour the beaten eggs into a lightly oiled or greased frying pan and cook for 2-3 minutes over very low heat without stirring.

Stir in the vegetable mixture, and keep stirring until the eggs start to scramble and cook through. Adjust the seasoning to taste. Serve the piperade straight from the pan accompanied by the slices of ham.