Piperade

 from Olive Oil Cooking
submitted by Wells Whitney
preparation time: 20 minutes
serves 6 to 8 

¼ cup extra virgin olive oil
1 Spanish onion, sliced into rings
3 to 5 garlic cloves, sliced
2 red bell peppers, halved, seeded, and sliced
2 ripe red tomatoes, peeled and sliced
6 eggs
4 slices jamon serrano or prosciutto or crispy bacon strips
Sea salt and freshly ground black pepper
1 dried red chili, crumbled (optional)

Heat 3 tablespoons of the oil in a heavy skillet over medium heat. Add the onions and garlic and sauté until soft and fragrant but not browned. Add the peppers and tomatoes. Cover the skillet with a lid, reduce the heat, and cook to form a soft, thick mixture, about 8 to 12 minutes. Add salt and pepper to taste.

Break the eggs into a bowl, add salt and pepper, and gently stir with a fork. Using a spatula, push a space clear near the center of the skillet. Add the remaining oil to the space, then pour in the eggs. Stir gently over medium heat until semi-set. Turn off the heat.

Fold the slices of ham into rosettes or pleats, then add to the pan. Sprinkle some hot chili on top, if using, and serve straight from the pan.

Rounds or triangles of bread fried in olive oil are often served as an accompaniment. This Piperade is only one version, other meats or fish could be substituted for the ham and eggs. Or the pepper, tomato, onion mixture from the first paragraph above could be served as a side dish itself. Yellow peppers could be mixed with a red one.