Cooking Index - Cooking Recipes & IdeasBasque Eggs With Ham, Tomatoes And Peppers Recipe - Cooking Index

Basque Eggs With Ham, Tomatoes And Peppers

The trick to this dish is to reduce the tomato mixture to thick sauce that won't break and liquefy when added to the eggs. If you've never made scrambled eggs this way before, youre in for a treat. Steady, slow cooking turns them incredibly creamy.

Type: Eggs
Serves: 6 people

Recipe Ingredients

3 tablespoons 45mlOlive oil
1 tablespoon 15mlOnion - sliced (medium)
6   Garlic cloves - chopped
2   Green or red bell peppers - roasted (medium)
2   Plum tomatoes - chopped
1/4 teaspoon 1.3mlCayenne pepper
  Salt - to taste
  Freshly-ground black pepper - to taste
12   Eggs
6 tablespoons 90mlButter - (3/4 stick)
1/3 cup 78mlThinly-sliced fresh basil
6 oz 170gThinly-sliced ham

Recipe Instructions

Heat oil in large heavy skillet over medium heat. Saute onion 5 minutes, until softened; add garlic and cook 1 minute more. Add roasted peppers, tomatoes, and cayenne. Cover and cook 10 minutes, until vegetables are very soft, stirring occasionally. Uncover and simmer over medium heat until sauce is thick, about 10 minutes, stirring often. Season to taste with salt and pepper. (Mixture can be made up to 2 days ahead and reheated).

In large bowl, beat eggs until blended. In large nonstick skillet, melt butter over low heat. Add eggs and basil. Cook, stirring constantly with rubber spatula, 12 minutes, until soft curds form and eggs are barely set. Add pepper mixture and ham; stir just until mixed.

This recipe yields 6 servings.

Carbohydrates: 7.5 grams

Net Carbs: 6 grams

Fiber: 1.5 grams

Protein: 18.5 grams

Fat: 30 grams

Calories: 371

Atkins Cookbook at


Average rating:

10 (1 votes)

Submit your rating:

Click a star to rate this recipe.