Basque Piperade with Jamon Toast

Ingredients

• 3 large eggs
• 2 red bell peppers, sliced
• 2 oz jamon serrano, torn
• 4 slices country bread
• 2 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp Espelette pepper
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat 1 tablespoon of the oil in a wide skillet over medium-low heat. Add the onion and peppers with a pinch of salt and cook slowly for 12 to 15 minutes, stirring occasionally.
2. Keep the heat low enough that the vegetables never brown. Piperade should be sweet and silky, and high heat gives it a harsh, roasted edge instead.
3. Stir in the garlic and Espelette pepper and cook for 1 minute more, then season with salt and black pepper and let the mixture reduce until no watery liquid remains in the pan.
4. Toast the bread until crisp, brush it with the remaining oil, and drape the torn jamon over the hot slices so it softens and releases its fat.
5. Beat the eggs with a pinch of salt and pour them into the pepper mixture over low heat.
6. Stir slowly and constantly with a spatula for 2 to 3 minutes, pulling the setting egg in from the edges, until it is barely set and still glossy and loose. It will carry on cooking off the heat.
7. Spoon the piperade straight onto plates alongside the jamon toast, scatter with the fresh herbs, and serve at once with lemon wedges.

Allergen note: Contains gluten, dairy and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.