3 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 red or green (bell) pepper, seeded and chopped
450g/1lb plum tomatoes, diced
dash of balsamic vinegar
8 medium (US large) eggs
4 thin slices proscuitto or Parma ham
salt and ground black pepper
chopped fresh parsley to garnish
1 Heat 2 tbsp oil in a large frying pan over a low heat. Add the onion and garlic and cook gently for 5 minutes. Add the red pepper and cook for 10 minutes until softened.
2 Add the tomatoes and balsamic vinegar, increase the heat and cook for 10 minutes or until they are reduced to a thick pulp. Season to taste with salt and pepper.
3 Lightly whisk the eggs and add to the pan. Stir gently with a wooden spoon until they start to set but are still creamy.
4 Heat the remaining oil in a clean pan and quickly fry the proscuitto or Parma ham until golden brown and crisp.
5 Serve the piperade sprinkled with parsley with the crispy ham on the side.