Ingredients
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
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.
