Piperade Recipe - Traditional Basque Pepper Stew

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, finely minced
• 1 pound ripe tomatoes, peeled, seeded, and diced
• 1 teaspoon Espelette pepper (or mild smoked paprika as substitute)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1 bay leaf
• 1 sprig fresh thyme
• 4 large eggs
• 2 tablespoons unsalted butter
• 2 ounces Bayonne ham (or prosciutto), thinly sliced
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives
• 1 teaspoon sherry vinegar