RECIPE: Piperada (Basque-style eggs)

From "Spain: Authentic Regional Recipes" by M. Teresa Segura
Perfect for brunch or tapas, from the Pyrenees to your table...

Ingredients:
4 tbsp. olive oil, preferably Spanish
2 small onions, peeled and finely diced
1 medium green bell pepper, seeded and sliced into thin strips
1 medium red bell pepper, seeded and sliced into thin strips
2 cloves garlic, peeled and minced
1 sliced cured ham, cut into strips
2 large tomatoes, chopped
salt and pepper to taste
4 eggs
chopped parsley, to garnish

Serves 2


Heat the oil in a skillet and saute' the onions, bell peppers, and garlic until tender. Fold in the ham and tomatoes, and season with salt and pepper. Continue to heat until the vegetables are almost cooked.

Lightly beat eggs with a fork. Pour the eggs over the vegetables and cook over low heat until the eggs are thick but still soft. Garnish with parsley and serve warm.