Jono & Jules do food & wine

A Spanish-inspired breakfast or brunch dish. The serrano ham is good on the side but not essential.

Piperada vasca – serves 2

• 1 red pepper
• 1 green pepper
• 1 large onion, sliced
• 2 tbsp olive oil
• 2 cloves of garlic, sliced
• 1 small red chilli, deseeded and chopped
• 3 medium tomatoes, peeled and chopped
• ½ tsp sugar
• a knob of butter
• 3-4 large eggs, lightly beaten and seasoned
• slices of serrano ham
• toasted bread, to serve

Grill the peppers until blackened all over, then place in a bowl and cover with cling film. When the peppers have cooled, peel and deseed them, then cut into strips.

Heat the oil in a large frying pan, then fry the onion, until soft and golden. Add the garlic and chilli and stir, then add the tomatoes. Add the sugar and season, then cook for 10 minutes or until the liquid has evaporated and the tomatoes have collapsed. Add the roasted peppers.

When almost ready to serve, melt the butter in a small frying pan and gently scramble the eggs. You’re looking for a creamy texture.

Serve the piperada with the eggs, ham and some toast on the side.

(Original recipe from The Food of Spain by Claudia Roden, Michael Joseph, 2012.)