Basque piperade is a delicious egg dish, a specialty of the region of France that borders Spain. Because of the proximity of the two countries, many recipes of the region show a Spanish influence.
1/2 C slice onion
1/2 C diced green pepper
3 T butter
1 C slivered, cooked ham
1 ripe tomato peeled and diced, or 1 can diced Italian or fire-roasted tomatoes, drained (don’t use plain canned tomatoes)
8 eggs
1/2 t salt
1/8 t pepper
2 T butter
Saute onion and pepper in 3 T butter until soft. Remove from pan. Saute ham in remaining fat until nicely browned. Combine with onion, pepper, and tomato and keep warm.
Beat eggs, salt, and pepper. Melt 2 T butter in 10-inch skillet. Pour in eggs, spread and stir with flat of fork until eggs begin to set. Spread warm ham mixture over soft top layer of eggs and cook 1 minute longer.
Cut in wedges to serve. Serves 4 to 6.