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Piperada

Piperada is a filling egg dish, which makes a delicious brunch, and it can also be served as a tapa. A popular variation of this recipe serves the piperada on toasted bread rounds dripping with butter. From http://www.spain-recipes.com/piperada.html Serves 3 to 4

4 tablespoons olive oil
2 small onions, peeled and diced fine
1 medium green bell pepper, seeded and sliced into thin strips
1 medium red bell pepper, seeded and sliced into thin strips
2 cloves garlic, peeled and minced
1 slice cured ham, cut into strips
2 large tomatoes, chopped
Salt and pepper, to taste
4 eggs
Chopped parsley, to garnish

Heat the oil in a skillet and sauté the onions, bell peppers, and garlic until tender. Fold in the ham and tomatoes, and season with salt and pepper. Continue to heat until the vegetables are almost cooked.

Lightly beat the eggs with a fork. Pour the eggs over the vegetables and cook over low heat until the eggs are thick but still soft. Transfer to an earthenware dish, garnish with parsley, and serve warm.