For ➍6 slices Bayonne ham
4 onions
2 cloves of garlic, peeled & sliced
2 yellow peppers, cut into strips
2 red peppers, cut into strips
1 large can of peeled tomatoes
4 tbs olive oil
1 sprig thyme
laurel
Espelette pepper
salt & pepper
Fry onions and garlic in a pan with olive oil over low heat.
Put peppers in the pan.
Drain and seed tomatoes. Bake uncovered for 15 m over medium heat.
Season with thyme, a hint of bay leaf, salt, pepper and spice crumbled between the fingers.
Simmer for 30 m.
Meanwhile, cut the ham into pieces and fry in a pan on very low heat.
Mix the ham and vegetables.
Put peppers in the pan.
Drain and seed tomatoes. Bake uncovered for 15 m over medium heat.
Season with thyme, a hint of bay leaf, salt, pepper and spice crumbled between the fingers.
Simmer for 30 m.
Meanwhile, cut the ham into pieces and fry in a pan on very low heat.
Mix the ham and vegetables.
*Instead of the ham, add a few mixed eggs, and make an omelet. Or make an omelet, then carefully add the piperade and close the omelet. Add Bayonne ham, to make a full dish.
*Serve the piperade with grilled chicken, grilled fish or grilled lamb.
