Recipe - Ham And Onion Spread

15 ml Olive oil; (1tbsp)
3 Shallots or one small onion;
finely cut or sliced up
1 Clove garlic; crushed
2 Plum tomatoes; peeled and
chopped
150 g Baby potatoes; cooked and
minced (5
; 1/2oz)
5 ml Dried thyme; (1tsp)
100 g Waitrose Italian Mixed
Peppers in oil; drained (3
1/2oz)
Salt and freshly ground
black pepper
140 g Smoked Ham; cut into strips
; (5oz)
8 Columbian Blacktail free
range eggs; (medium),
lightly
; beaten and seasoned

Heat the oil in a frying pan, add the shallots or onions and garlic and
saut‚ gently for 34 minutes or until just softened.

Add the tomatoes, potatoes, thyme, mixed peppers and salt and pepper. Lower
the heat and continue cooking for 5 minutes to allow the flavours to
combine.

Add the ham and stir well to distribute evenly.

Pour the eggs into the frying pan. Stir occasionally until they are just
beginning to set but are still slightly soft.

Serve immediately with warmed Waitrose Rosemary Focaccia bread, or Pain de
Campagne, and a fresh green salad.

Converted by MC_Buster.

NOTES : Piperade is a quick and easy supper dish that originates from the
Basque region of France. This recipe is an authentic version of the dish
that traditionally contains a Provençalestyle mixture of onion, garlic,
tomatoes and peppers, mixed with very lightly scrambled eggs.

Converted by MM_Buster v2.0l.