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Piperade With Ham

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      Title: PIPERADE WITH HAM
 Categories: Meats, Main dish
      Yield: 6 Servings
 
      3    Large red bell peppers
      3 tb Olive oil
      2    Large onions, sliced
      6    Large garlic cloves,
           -chopped
      3 md Tomatoes, peeled, seeded,
           -sliced
    1/4 ts Cayenne pepper
     10    Large eggs
      7 tb Butter
    1/3 c  Thinly sliced fresh basil
      4 oz Thinly sliced jambon de
           -Bayonne or prosciutto,
           -cut crosswise into
           -strips
           Country-style bread slices,
           -toasted
 
  Char peppers over gas flame or under broiler until blackened on all
  sides. Wrap in bag; let stand 10 minutes. Peel and seed peppers; cut
  into 1/3-inch-wide strips.
  
  Heat oil in havy large skillet over medium heat.  Add onions and
  garlic; saute until tender, about 8 minutes. 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. Uncover and cook until mixture is thick, about 14
  minuters. Season with salt and pepper. (Can be made 2 hours ahead.
  Cover mixture and let stand at room temperature.  Rewarm before
  continuing.)
  
  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. Add pepper mixture and jambon de Baoyonne and stir just
  to blend. Season to taste with salt and pepper.
  
  Mound piperade in center of platter.  Surrond with toast and serve.
  
  From the Basque region in France. Bon Appetit/May 94 Typed by Didi
  Pahl
 
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