• Ingredients: 19
  • Serves: 6

Pipérade with ham with country-style bread slices toasted.


  • Country-style bread slices toasted



For glaze

For assembly and baking

  • 3 tbsps. unsalted butter, melted

For tomato coulis

For assembly


  1. Step 1 Char peppers over gas flame or under broiler until blackened on all sides. Wrap in bag; let stand 10 minutes.
  2. Step 2 Heat oil in heavy large skillet over medium heat. Add onions and garlic; sauté until tender, about 8 minutes.

    For this step you will need

  3. Step 3 Add peppers, tomatoes and cayenne pepper. Cover and cook until peppers are very tender and tomatoes are reduced to sauce consistency, stirring occasionally, about 20 minutes.

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  4. Step 4 Uncover and cook until mixture is thick, about 14 minutes. Season with salt and pepper. (Can be made 2 hours ahead.

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  5. Step 5 Beat eggs in bowl until blended. Melt butter in heavy large nonstick skillet over low heat. Add eggs and basil; stir constantly with rubber spatula until soft curds form and eggs are barely set, about 12 minutes.

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  6. Step 6 Add pepper mixture and jambon de Bayonne and stir just to blend. Season to taste with salt and pepper.

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