Print Piperade Recipe

3 tablespoons olive oil
1 onion, peeled and sliced in slivers
2 cloves garlic, peeled and crushed
3 bell peppers (1 red, 1 green, 1 orange), seeded and cut in thin slices
2 tomatoes, peeled and diced
2 teaspoons piment d'Esplette powder (or substitute hot or mild paprika)
salt and pepper
optional: 2 ounces Bayonne ham (or substitute another raw cured ham), sliced in strips

Heat the olive oil in a large sturdy skillet on medium heat. Add the onions and garlic, and cook stirring frequently for five minutes.
Add the sliced bell peppers and cook stirring frequently for 15 minutes.
Stir in the diced tomatoes, piment d'Espelette, and salt and pepper to taste. Cook on low heat for 15 minutes or until the bell peppers are quite soft.
Stir in the the sliced ham and warm through.

Makes 4 servings.

Use this recipe as a topping for eggs cooked any sort of way (poached, omelet, or scrambled), or try serving it with rice or pasta.