La pipérade from Magrets & Mushrooms: More Country Recipes from South-West France by Jeanne Strang
Eggs have always been a feature of cooking in the South-West – not surprisingly because they cost nothing if the chickens in the farmyard are in laying mood. They form the basis of many a light...
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Ingredients
- 1 piece of fresh or ½ tsp piment d’Espelette
- salt
- 1 tsp sugar
- 4 fairly thin slices jambon de Bayonne
- 4 eggs, beaten as for an omelette
- 2 medium-sized onions, chopped
- 2 tbsp olive oil
- 3 sweet red or green peppers, de-seeded and cut into rings
- 500 g ripe tomatoes, peeled and roughly chopped
- 1 bay leaf
- 1 tsp chopped thyme
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