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
\N \N Roughly chopped
2 teaspoons Chopped garlic
2 tablespoons Chopped fresh basil
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
4 \N Eggs
2 slices Ham - (to 4); fried or grilled
\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 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. This recipe yields 2 servings.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4721 broadcast 04-06-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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