Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Onions 1 sm Hot red pepper
2 ea Cloves garlic 3 tb Olive oil
1 x Salt and pepper 1/4 ts Sugar
2 lg Peppers 1/4 lb Ham
1 ea Green bell pepper 1 tb Chopped parsley for garnish
1 ea Red bell pepper 6 ea Eggs

PREPARATION: Chop the onions. Using the flat side of a large knife,
crush garlic with a pinch of salt. Core, seed, and chop tomatoes.
Remove stems, seeds, and ribs from red and green bell peppers and
chop. Stem, seed, and mince hot pepper. the onions and garlic paste;
saute until onions are wilted, about 5 minutes. Add tomatoes, bell
and hot peppers, the sugar, and black pepper to taste. Stir. Cook,
covered, over medium heat until vegetables are very soft and mixture
has thickened, about 25 minutes. Uncover, increase heat, and reduce
mixture for 1 to 2 minutes more. NOTE: Recipe can be made to this
point several days ahead. NOTE: Recipe can be made to this point
several hours ahead. 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. Remove ham with a slotted spoon and keep warm.
Reserve oil in pan. frying pan and pour in egg-vegetable mixture.
Simmer mixture, stirring, over low heat until eggs just begin to set.
Let eggs continue to cook undisturbed until set. This Basque-American
specialty is earthy, simple, and highly flavored.

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