Piperade

In a frying pan of 20-25 cm ø, heat the olive oil. Once it is very hot, add the onion and garlic and sauté, stirring frequently, for 5 min. over medium heat – until they are soft but not yet brown. Add the bell bell pepper strips and saute, stirring occasionally, until just tender, 8-10 min. Drain the tomatoes and stir them into the skillet along with the basil and Tabasco sauce. Increase the temperature and, stirring constantly, do 2-3 min until most of the liquid has evaporated. Later, lightly cover the skillet to keep the piperade mixture warm. Set aside.

In a 20 cm serving pan or shallow ovenproof dish, heat olive oil* and butter. As soon as it stops smoking, add the ham and saute it at a moderate temperature for a few minutes until soft, then lift it out with a slotted spoon and degrease it on kitchen paper. Remove the frying pan from the fire and cool the fat until it is lukewarm. In a small baking bowl, beat the eggs well with a fork or whisk and season with salt and pepper. Place the skillet repeatedly over low heat and pour in the eggs. While stirring a fork or kitchen spatula held level, cook the eggs until they begin to form soft creamy flakes. Now carefully spread the warm piperade mixture evenly over them, also adding a little bit of

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