2 tablespoons virgin olive oil
1/2 onion, finely chopped
1 garlic clove, crushed
1 small green pepper, deseeded and cut into 1cm cubes
1 small red pepper, deseeded and cut into 1cm cubes
2 fi rm ripe tomatoes, cut into 1cm cubes
4 eggs, lightly beaten
Sea salt and freshly ground black pepper
2 slices country bread, cut into 1cm cubes
75g Serrano ham, chopped
1 tablespoon chopped flat-leaf parsley
〉〉 Heat half the oil in a frying pan. Add the onion, garlic, peppers and cook for 5-6 minutes, or until the peppers have softened and taken on a little colour. Add the tomatoes and cook for a further 2 minutes.
〉〉 Raise the heat, then pour in the beaten eggs, allowing them to set a little before gently folding them in with the vegetables. Season to taste.
〉〉 Heat the remaining oil in another frying pan and add the bread cubes, ham and parsley. Cook until the bread is lightly golden. Spoon the eggs onto serving dishes and top with the bread mixture.