Piperade (Basque Scrambled Eggs)

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Thinly-sliced onion
2		Green bell peppers - cut into strips
1 lb	454g / 16oz	Tomatoes - peeled and roughly chopped
2 teaspoons	10ml	Chopped garlic
2 tablespoons	30ml	Chopped fresh basil
		Salt and pepper
4		Eggs
2		Ham - fried or grilled, for serving, (up to
		Fried bread croutons - for serving

Recipe Instructions

Heat olive oil in a large saute pan and cook onion until softened and beginning to turn golden. Add peppers and cook 15 minutes, until tender. Add tomatoes, garlic, basil and season to taste with salt and pepper. Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add to tomato mixture, and stir until they begin to thicken; remove from heat before they solidify.

Serve on heated plates, topped with fried ham slice or slices, and surrounded with croutons.

Source:
David Rosengarten

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