Basque pepper and egg stew (Piperade)

1. Cut the bell peppers into strips, the onion into half-rings and the garlic thinly, and peel and dice the tomatoes.

2. Soften the onion in plenty of olive oil, add the pepper strips and braise over low heat until tender.

3. Stir in the garlic and the paprika, then add the tomatoes and cook down until thick.

4. In a separate pan fry the diced ham until crisp and scatter it over the pepper base.

5. Pour the beaten eggs over the vegetables and, stirring constantly over low heat, draw them just to a creamy set.

6. Season with salt and pepper and serve at once, piping hot.

Tip: The iconic one-pot dish of the Basque Country. The true flavour comes from Espelette pepper – if you have none, mild paprika stands in. Do not overcook the eggs, keep them silky. Fresh baguette makes it complete.