Michel and Albert Roux’s Piperade

4 thin slices of Bayonne ham, or other cured ham, cut into dices
300g red and green peppers, stalks and seeds removed, halved lengthways, peeled with a sharp potato peeler and finely diced
4tbsp olive oil
2 garlic cloves, crushed
750g very ripe tomatoes, peeled, seeds removed and chopped
250g onions, chopped
8 eggs

Put the diced fat into a heavy pan with three tablespoons of the olive oil and heat gently. Add the onions, cover the pan and sweat for 10 minutes.

Add the pepper to the onions, together with the crushed garlic. Cover the pan and cook over low heat for 10 minutes.

Add the chopped tomatoes and cook uncovered for about 10 minutes, until the juices have evaporated.

Season to taste, then transfer two thirds of the vegetables to a saucepan and keep warm.

To make the Piperade, break the eggs into a bowl, season with salt and pepper, beat lightly with a fork and tip into the pan containing one third of the vegetable mixture.

Cook over a low heat.

As soon as the eggs start to set, add the remaining tablespoon of olive oil.

Stop cooking when the piperade has the consistency of a creamy puree.

Divide the Piperade between four deep plates, spoon the reserved vegetable mixture into the centre, and put a slice of the ham on top.

Place the plates in a warm oven for one minute to warm the ham and serve.