Piperade (basque scrambled eggs)

Yield: 2 Servings

Measure Ingredient
2 tablespoons Olive oil
1 cup Thinly-sliced onion
2 \N Green bell peppers, cut into strips
1 pounds Tomatoes, peeled and roughly, chopped
2 teaspoons Chopped garlic
2 tablespoons Chopped fresh basil
\N \N Salt and pepper
4 \N Eggs
2 slices Ham, fried or grilled,, for serving, (up to 4)
\N \N Fried bread croutons, for serving

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 sal t 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 heate d plates, topped with fried ham slice or slices, and surrounded with croutons.

>From Taste Show # TS4721

Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon" <gaellon@...> on Apr 4, 1997

Similar recipes