Piperade with eggs


  • 3 tbsp olive oil
  • 1 onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 2 green peppers, finely sliced
  • 110g/4oz wood-roasted peppers, thinly sliced
  • 2 tomatoes, seeded and roughly chopped
  • 4 free-range eggs, beaten
  • 4 slices Bayonne ham
  • crusty bread, to serve

Preparation method

  1. Heat a frying pan until smoking, then add the olive oil followed by the onions, garlic and green peppers. Cook for 1-2 minutes, or until the onions are beginning to soften.

  2. Stir in the roasted peppers and tomatoes, and cook for 1-2 minutes, then season with salt and freshly ground black pepper.

  3. Pour in the eggs and cook for 2-3 minutes, stirring to scramble the eggs, until the eggs are just set.

  4. In a clean frying pan, fry the ham for one minute on both sides, or until golden-brown all over.

  5. Serve the eggs on top of crusty bread, topped with the fried Bayonne ham.

James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 2-4

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