Traditionally this dish is found in Spanish omelette form (frittata-style) or with the eggs scrambled through the capsicums. If you want to save on washing up, use one pan - it may look less appealing, but the flavour is awesome as the eggs soak up all the capsicum juices as they set.
- 2 red capsicums
- 1 yellow capsicum
- 120 ml mild extra-virgin olive oil, plus extra for brushing
- ½ Spanish onion, finely chopped
- 50 gm jamón, coarsely torn
- 2 garlic cloves, finely chopped, plus 1 halved, for rubbing
- 2 ripe tomatoes, peeled and finely chopped
- 6 thick slices crusty white bread
- 4 eggs
- To serve: crushed dried chilli and thinly sliced flat-leaf parsley
- 1Cook capsicum over a gas flame, turning occasionally, until skin is blackened and blistered (5-10 minutes; see note). Transfer to a heatproof bowl, cover with plastic wrap and stand until capsicum cools and softens (20-30 minutes). Peel capsicum and remove seeds, then cut into 1cm strips and set aside.
- 2Heat 80ml extra-virgin olive oil in a frying pan over medium-high heat, add onion, jamón and garlic and sauté until onion is golden (10-15 minutes). Add tomato and stir occasionally until thick (15-20 minutes), then stir through capsicum and cook to warm through (5 minutes). Keep warm.
- 3Meanwhile, preheat a char-grill pan over high heat. Brush bread with extra-virgin olive oil and grill until golden (1-2 minutes each side). Rub with cut side of garlic and set aside.
- 4Whisk eggs in a bowl and season to taste. Heat remaining oil in a frying pan over medium heat, add eggs and stir gently until just set and scrambled (2-3 minutes). Transfer to a plate, spoon capsicum mixture over, scatter with chilli and parsley to taste and serve hot with char-grilled bread to the side.
Note If you don't have a gas burner, brush capsicums with oil and roast at 200C on a baking tray, turning occasionally, until golden (15-20 minutes).
Drink Suggestion: Small glass of Spanish brandy as a breakfast heart-starter. Drink suggestion by Max Allen