Piperade (Eggs Basque Style)

1/2 green pepper, cut in thin strips
3 T olive oil
1/2 t salt
1 small white onion, minced
1 small garlic clove, crushed
1 or 2 tomatoes, peeled and chopped or 2 T tomato catsup
2 T minced ham
4 eggs, beaten until light

Saute the pepper in olive oil over moderate heat, sprinkle with salt as it cooks. Add onion and garlic, cook until soft, add tomatoes, cook until the consistency of mush (use tomato catsup when local tomatoes are not in season, adding with the ham). Add ham, cook about 20 minutes longer over very low heat. Add eggs, stirring quickly and deftly to blend with vegtables. Lift up with spatula as the egg thickens, and as soon as mixture is firm throughout slide out onto heated plates. Makes 2 to 4 servngs. Double to serve 6 people.