La Piperade

Directions

1. 1
   Chop the onions.
2. 2
   Using the flat side of a large knife, crush garlic with a pinch of salt.
3. 3
   Core, seed, and chop tomatoes.
4. 4
   Remove stems, seeds, and ribs from red and green bell peppers and chop.
5. 5
   Stem, seed, and mince hot pepper.
6. 6
   The onions and garlic paste; saute until onions are wilted, about 5 minutes.
7. 7
   Add tomatoes, bell and hot peppers, the sugar, and black pepper to taste.
8. 8
   Stir.
9. 9
   Cook, covered, over medium heat until vegetables are very soft and mixture has thickened, about 25 minutes.
10. 10
    Uncover, increase heat, and reduce mixture for 1 to 2 minutes more.
11. 11
    NOTE: Recipe can be made to this point several days ahead.
12. 12
    NOTE: Recipe can be made to this point several hours ahead.
13. 13
    COOKING AND SERVING: In a frying pan, cook ham over low heat in remaining 1 1/2 tablespoons olive oil until browned, about 5 minutes.
14. 14
    Remove ham with a slotted spoon and keep warm.
15. 15
    Reserve oil in pan and pour in egg-vegetable mixture.
16. 16
    Simmer mixture, stirring, over low heat until eggs just begin to set.
17. 17
    Let eggs continue to cook undisturbed until set.