Piperade Basquaise

Ingredients

• 4 tablespoons olive oil or 4 tablespoons rendered fresh pork fat or duck or goose fat
• 1/2 cup onions or scallions, finely chopped
• 1/2 teaspoon garlic, finely chopped
• 2 small peppers (preferably 1 green and 1 red or 2 green), seeded and cut into strips 11/2 inches long by 1/8 inch wide (about 3/4 cup)
• 1 pound fresh ripe tomatoes, peeled, seeded, and coarsely chopped (about 1 1/2 cups)
• 1 teaspoons dried basil or 1 tablespoons fresh basil, finely chopped
• 1/2 teaspoon dried pepper flakes or 1/8 teaspoon hot pepper sauce (recommended: Tabasco
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup cooked ham, cut into julienne strips 1 inch long by 1/8 inch wide
• 5 eggs
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 tablespoon parsley, finely chopped and/or 1 tablespoons fresh chives, chopped

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