Piperade (Provençal Breakfast Omelet)

Briefly scald tomatoes, peel, remove seeds and cut into small cubes. Halve the peppers, remove the stalk and seeds and cut into strips. Heat oil in a frying pan, sauté garlic and shallots until light. Add bell pepper strips and sauté for a few minutes. Mix in diced tomatoes, stir through and bring to the boil briefly. Season with Tabasco or chili sauce, salt, pepper and herbs from Provence. Stirring occasionally, let the vegetables cook down until the liquid has almost evaporated. Meanwhile, whisk eggs, season with salt and pepper. In a suitable skillet, heat about 1/2 tablespoon butter, pour in one-fourth of the eggs, and allow to brown briefly. Spread a quarter of the now cooked vegetable mixture over the top and let it brown a bit. Carefully lift out, arrange on a plate and keep warm. Bake the remaining 3 omelets in the same way. Before serving, garnish with roasted bacon cubes or ham slices and chopped basil.

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