Peel and chop
the onions. De-seed and slice the peppers. De-seed and quarter the
tomatoes. Fry the onions and crushed garlic in the lard over a high
heat, then add the peppers. Fry these together for a few minutes,
stirring all the time, then add the tomatoes, thyme and seasoning.
Continue cooking and stirring for about 5 minutes.
To make the
dish more substantial, lay slices of fried gammon on the piperade and
top with fried eggs.
