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Chez Gladine's Basque-Style Scrambled Eggs

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Chez Gladine’s Basque-Style Scrambled Eggs
The Paris Cafe Cookbook:
Rendezvous and Recipes from 50 Best Cafes
by Daniel Young, 1998, William Morrow and Company

Makes 6 servings.

 2 tablespoons olive oil
2 cloves garlic, chopped
3 onions, chopped
2 tomatoes, peeled and chopped (see Note)
2 green peppers, thinly sliced
1 red pepper, thinly sliced
a dash of cayenne pepper
1/2 cup white wine (such as Bordeaux blanc, Mâcon)
1 tablespoon sugar
Salt and freshly ground black pepper
1 tablespoon unsalted butter
9 eggs, beaten
6 slices ham

Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and onions and cook, stirring, until translucent, about 8 minutes. Add the chopped tomatoes, green and red peppers, cayenne pepper, white wine,
and sugar. Season with salt and pepper to taste, reduce the heat to low,
and cook gently, stirring occasionally, for 35 minutes.
Heat the butter in a skillet over medium-high heat. Pour in the beaten
eggs, season with salt and pepper, and stir with a fork until they are
cooked through. Remove from the heat.
In a nonstick pan over medium heat, brown the ham slices lightly on both sides, about 3 minutes on each side.
To serve, combine the scrambled eggs with the pepper and onion mixture
and top each serving with a slice of ham.

Note: To peel tomatoes, place in boiling water for 30 seconds,
plunge into cold water, and peel with a sharp knife.
 

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