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Piperade With Ham

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Basque	Main dish, Meats	6	Servings

INGREDIENTS

3		Large red bell peppers
3	T	Olive oil
2		Large onions, sliced
6		Large garlic cloves
		chopped
3		Tomatoes, peeled seeded
		sliced
1/4	t	Cayenne pepper
10		Large eggs
7	T	Butter
1/3	c	Thinly sliced fresh basil
4	oz	Thinly sliced jambon de
		Bayonne or prosciutto
		cut crosswise into
		strips
		Country-style bread slices
		toasted

INSTRUCTIONS

Char peppers over gas flame or under broiler until blackened on all
sides. Wrap in bag; let stand 10 minutes. Peel and seed peppers; cut
into 1/3-inch-wide strips.  Heat oil in havy large skillet over medium
heat.  Add onions and  garlic; saute until tender, about 8 minutes. Add
peppers, tomatoes  and cayenne pepper. Cover and cook until peppers are
very tender and  tomatoes are reduced to sauce consistency, stirring
occasionally,  about 20 minutes. Uncover and cook until mixture is
thick, about 14  minuters. Season with salt and pepper. (Can be made 2
hours ahead.  Cover mixture and let stand at room temperature.  Rewarm
before  continuing.)  Beat eggs in bowl until blended.  Melt butter in
heavy large nonstick  skillet over low heat.  Add eggs and basil; stir
constantly with  rubber spatula until soft curds form and eggs are
barely set, about  12 minutes. Add pepper mixture and jambon de
Baoyonne and stir just  to blend. Season to taste with salt and pepper.
Mound piperade in center of platter.  Surrond with toast and serve.
From the Basque region in France. Bon Appetit/May 94 Typed by Didi
Pahl  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 600 Calories From Fat: 276 Total Fat: 31.2g Cholesterol: 345.6mg Sodium: 952.9mg Potassium: 637.1mg Carbohydrates: 52.9g Fiber: 6.6g Sugar: 6.3g Protein: 30g