Eggs Piperade

Ingredients:

• 3 Tablespoons of Extra virgin olive oil
• 1 Tablespoon (15g) unsalted butter
• 2 Medium Yellow Onions (thinly sliced)
• 2 Red peppers (cut into thin strips)
• 1 Green pepper (cut into thin strips)
• 2 Garlic cloves (thinly sliced)
• Leaves from a few sprigs of fresh thyme
• 1 Bay leaf
• Salt & Pepper
• 2 Tomatoes, diced
• 4 large eggs
• 4 slices of Jambon de Bayonne
• Pinch Piment d’Esplette

Directions:

1.  Preheat oven to 400 F
2.  In a dutch oven, heat olive oil and butter, over medium heat. Add onions and saute until softened (about 3 minutes). Add the bell peppers and cook for 5 more minutes. Stir in the garlic, thyme and bay leaf, and season with salt & pepper. Cook until all vegetables are soft and fragrant (about 15 minutes). Discard the Bay leaf.
3.  Spoon the piperade into 4 individual ovenproof dishes, make a little well in the centre and break an egg into each. Drape a slice of ham over each serving. Bake until the whites are set, but the yolk is still runny (10-12 minutes)
4. Sprinkle Piment d’Esplette and salt and pepper over the egg, and serve.

Serves 4