Cooking recipe and tricks

1. For the vegetables: Put the diced fat into a heavy pan with 3 tbsps of the olive oil and heat gently. Immediately add the onions, cover the pan and sweat for 10 minutes.

2. Add the pepper to the onions, together with the crushed garlic. Cover the pan and cook over low heat for 10 minutes, stirring every 5 minutes. Add the chopped tomatoes and cook, uncovered, for about 10 minutes, until their juices have evaporated. The vegetable mixture should be melting and soft but not liquid. Season to taste with salt and pepper, then transfer two-thirds of the vegetables to a saucepan and keep warm.

3. For the pipérade: Break the eggs into a bowl, season with salt and pepper, beat lightly with a fork and tip into the pan containing one-third of the vegetable mixture. Cook over a low heat, stirring with a wooden spatula as though you were making scrambled eggs. As soon as the eggs start to set, add the remaining tablespoon of olive oil. Stop cooking when the pipérade has the consistency of a creamy purée.

4. Divide the pipérade between 4 deep plates, spoon the reserved vegetable mixture alongside, and garnish with a slice of the ham. Place the plates in a warm oven for 1 minute to warm the ham and serve immediately.

Tags: cake, soup

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