Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   extra-virgin olive oil
  20                    mixed piquillo and anaheim chilies -- cut 2" batons,
                        seeds removed
   1      medium        red onion -- thinly sliced
   4                    plum tomatoes -- chopped 1/2" dice
                        with seeds and juice
   1      12 ounces sl  bacon -- cut 1" batons
   6                    eggs
   4      slices        jamon serrano or jambon de bayonne
   4      slices        idiazabal cheese
   4      slices        baguette - -- (ea 1" thick)

Preparation:

Preheat oven to 425 degrees. In a 10-inch sauté pan, heat oil until, smoking. Add peppers, onion, garlic and bacon and cook until very soft, about 12 to 14 minutes. Add tomatoes and cook 2 minutes. Beat the eggs and pour into pan, stirring only once to distribute peppers. Cook slowly 2 to 3 minutes and place in oven 2 minutes. Meanwhile, place 1 piece of Jamon on each plate. Place Idiazabal cheese on baguette slices and place on pan in oven. When eggs are set and cheese has melted, remove both pans from oven. Spoon eggs over Jamon and serve toast on side. Comments: The original recipe title as listed is "Piperada Vasca With Idiazabal - Scrambled Egg Custard With Sheep's Cheese". Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A26