Eggs With Late Summer Vegetables Bilbao Style
|Eggs||4 , beaten|
|Onion||1 , thinly sliced|
|Zucchini||5 Small, peeled and cubed|
|Ripe tomatoes||3 , peeled and mashed|
|Cooked ham||1 Cup (16 tbs), finely diced with its fat|
|Garlic||2 Clove (10 gm), thinly sliced|
|Green peppers||2 , broiled until the skin blackens and blisters, peeled, seeded and cut into pieces|
|Bread slices||4 , cut into triangles and fried in oil or butter until golden|
1.In a heavy pan heat the oil and cook onions in it until soft.
2.Put zucchini cubes and cook after putting the lid on for 5 minutes.
3.Put tomatoes, ham, garlic, peppers, salt to taste in the skillet and cook for five more minutes after covering.
4.Add eggs to the skillet once zucchini is soft.