Piperade

This is not scrambled eggs with peppers and tomatoes, it's a saute of vegetables into which eggs are eaten, and the Basque people are very particular about it. They argue amongst themselves as to whether you should use the hot pimentos from Espellette or simple red or green peppers. The best compromise is to use red and green peppers and then spice up the whole thing with a pinch of sweet paprika, because our chances of buying the piment d'espellette in this country are pretty remote. Anyway:

Ingredients

Oil and butter for frying
2 red peppers, de-seeded and chopped
1 green pepper, de-seeded and chopped
4 ripe tomatoes, peeled, deseeded and chopped
1/2 fresh red chilli or a pinch of paprika
1 clove garlic, finely chopped
Thyme
1 bayleaf
Parsley
Salt and pepper
1 teaspoon caster sugar (the secret ingredient given to me by Mimi in Biarritz)
6 eggs
4 slices Bayonne or any cured ham (e.g., Parma), or good bacon

Instructions

In your favourite pan heat some oil and butter and cook all the vegetables, spices, and seasonings with the sugar until they become mushy. Beat the eggs and stir them in as for scrambled eggs. Meanwhile, fry the slices of Bayonne ham and serve as an accompaniment to the Piperade. (From Basque Country.)