Piperade with eggs

Put the pepper directly over a gas hob and char thoroughly. Turn until all the skin is black. Leave until cool enough to handle.

Carefully peel away the skin. On no account hold under running water or you will lose the delicious charred flavour. Cut the pepper in half and allow any juice to drain into a small bowl. Deseed the peppers and tear the flesh into long thin strips.

Cut out the green-stalk end of the tomato and make a small cross in the base with a sharp knife. Put in a bowl and cover with just-boiled water. Leave for 30 seconds, drain, then peel away the skin. Cut into quarters, scoop out the seeds and roughly chop.

Heat 2 tsp oil in a small non-stick saucepan. Peel the onion and slice very finely. Gently fry the onion for 4-5 minutes until just beginning to colour. Peel and finely chop the garlic and add to the pan with the pepper, its juice and tomato.

Fry everything together briskly until any obvious watery element is gone from the tomato. Break the eggs into the pan and season with plenty of sea salt and a little black pepper and a good knob of butter cut into small squares. Cook, stirring constantly until the eggs scramble but remain soft not stiff. Check the seasoning and eat with rustic, sourdough bread.