8 eggs of the farm
2 large onions
10 green peppers of Espelette or failing this 5
green peppers
10 peeled tomatos, épépinées,
crushed
2 spoons with soup of tomato puree
1 small Bayonne ham bone
1/2 white wine glass of JuranÁon
3 pieces of sugar
3 spoons with olive oil soup
1 furnished bouquet
4 Bayonne ham sections
100 gr.. of butter
salt, Cayenne, chopped parsley
In jumping, to put oil, to make it heat and make grip the gouses slightly
garlic émincées. To add then
the onion finely thin slice and to make return with the ham bone and
peppers cut out of dice during 40 minutes to soft fire and to
cover.
To wet with the wine of Jurançon.
To add tomatos crushed as well as the 1/2 spoon to soup of tomato puree
and 1/2 water glass.
Asssaisonner with salt, Cayenne and sugar.
To cook with the furnished bouquet with soft fire 40 mn, to degrease
sauce, to withdraw the bouquet furnished and the ham bone. To
rectify
the seasoning, to reserve for the heat.
To break eggs in a salad bowl, to slightly season salt and of pepper,
to beat them a little with a fork. To make
to heat in a jumping little butter, to pour eggs, to scramble them,
put the moitiè at it sauce, to mix and draw up
on a hollow dish, to put other half of sauce beside scrambled eggs,
to strew with chopped parsley.
Poêler ham sections in hot oil, to sponge ham in a linen and
to lay out it on eggs and sauce.
To be useful quite hot and good appetite.