Scrambled eggs with bell pepper and ham

1. Peel and chop the onion. Wash the bell peppers. Cut them in two. Remove the seeds and the white filaments. Chop.

2. Fry the chopped onions with a little oil. Add the bell pepper. Pour the hot stock and cook for 30 minutes until everything is evaporated. Incorporate the Espelette pepper. Add the strips of ham. Add salt and pepper. Drizzle the olive oil.

3. Break the eggs in a bowl and beat them. Pour in a pan over low heat and stir constantly until it starts to cook. Serve.

Photo credit : Sucré Salé