PREPARATION: Slice 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 slice thinly. Stem, seed, and mince hot pepper and garlic paste; saute with onions, 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 medium heat in remaining 1 1/2 tablespoons olive oil until browned. Remove ham with a slotted spoon and keep warm. Reserve oil in pan. Put pepper mixture in frying pan and heat till quite hot. Pour in beaten eggs and mix in with a fork. Continue cooking, stirring all the time, over medium heat until eggs are cooked. Serve topped with cooked ham and with crusty bread. This traditional Basque dish is earthy, simple, and highly flavored. It can be made as course or as fine as you like and can be served as a starter or with a side salad as a main meal. the original recipe calls for slightly more green peppers than red. I usually use two green to one red. A little tomato puree can be adde4d to enrich and thicken the mixture if desired
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|Serving Size: 1 Serving (660g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 384 (56%)|
|Amt Per Serving||% DV|
|Total Fat 42.6g||57 %|
|Saturated Fat 12.9g||65 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 1602.4mg||493 %|
|Sodium 904mg||31 %|
|Potassium 1010.2mg||27 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 17.8g|
|Protein 54.5g||78 %|
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Calories per serving: 686
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