|Olive oil||1 Tablespoon|
|Onion||1 Large, sliced|
|Green peppers||4 , cored, seeded and sliced|
|Tomatoes||1 1⁄2 Pound, skinned and chopped (750 Grams)|
|Garlic||1 Clove (5 gm), crushed|
|Chopped basil||1 Tablespoon|
|Gammon rashers||4 Small|
|Eggs||4 , beaten|
Heat the oil in a frying pan, add the onion and fry until soft.
Add the peppers, tomatoes, garlic, and salt and pepper to taste.
Cook until the tomatoes are pulpy.
Add the basil.
Meanwhile, cook the gammon under a preheated moderate grill until tender, turning once.
Place on a warmed serving dish and keep warm.
Add the eggs to the frying pan and stir until just scrambled.
Remove from the heat and pile on top of the gammon.