Piperade with Scrambled Eggs

Peel and finely slice the onion, soften in a tablespoonful or two of olive oil for ten minutes or so. Peel and finely chop the garlic cloves and add to the onions after five minutes or so.

Meanwhile, halve the red and green peppers, remove the seeds and internal pith, and cut into thin slices  Picture  . Add to the onion/garlic mixture and soften for a further ten minutes. Add more olive oil if required. Put the tomatoes into some boiling water for a few minutes, take out, peel and remove any excess pips.

Add the tomatoes to the onion/pepper mixture and simmer mashing with a wooden spatula from time to time, until a soft sauce is developed. Chop the oregano and stir in when the sauce is ready  Picture  .

This is a summery dish from South West France where the tomatoes are great (sometimes from Spain!). But if you are from colder climes, add a little tomato purée and/or sugar to taste. And then season with a little salt to taste.

Quickly cook the ham in a little oil and keep to one side in a warm place.

Take the sauce off the heat. Shell and beat the eggs in a bowl. Add some black pepper and one pinch of salt per egg plus a pinch, and optionally a tablespoonful of cream.

Pour the egg over the sauce, and stir over a low heat until the mixture is firm. Quickly re-season if required and serve with the ham pieces  Zoom  .