Piperade Recipe - Basquaise

• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 2 large Red Bell Peppers and a small Green Bell Pepper, deseeded and cut into big dice
• 1 small dried chilli - ground.
• 2 fat cloves garlic finely chopped.
• 1/2 teaspoon salt
• 1/2 teaspoon sweet paprika
• Grinding of black pepper
• 1/2 teaspoon sugar
• 1 x 15oz can chopped tomatoes
• A medium bayleaf
• A tablespoon of parsley - chopped.
• A teaspoon fresh thyme - chopped
• 8ozs/250g diced jamon serrano(You can buy this ready done in packets in most Spanish Supermarkets) Or buy some approx 1/4 inch thick slices and cut into smallish dice
• 4 eggs
• A little grated parmesan cheese

1. Heat the oil in a large skillet over medium heat.
2. Saute the onion, peppers,chilli, garlic, salt, sweet paprika, black pepper and sugar, stirring occasionally for about 10 minutes until the veg has softened.
3. Add the tomatoes and the bayleaf. Simmer for 10 - 15 minutes till the liquid has evaporated and the sauce is thick.
4. Remove the bayleaf and add the herbs stirring well. 
5. Check the seasoning.
6. Divide the mixture evenly between 4 largish individual earthenware /ovenproof casserole dishes.
7. Sprinkle an even amount of diced jamon on the top of each one.
8. Make a deepish indentation in the middle of the sauce in each dish, and carefully break an egg into each one.
9. Cover the eggs with a good sprinkling of parmesan
10. Place on an oven tray and put into a pre set oven at 200c/400f, middle shelf, for 10 - 12 minutes...until the egg white has turned white and the yolks are still soft. Serve immediately with crusty bread to dunk up all of the delicious sauce and juices.