Piperade - (basque scrambled eggs)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | cup | Thinly-sliced onion |
| 2 | Green bell peppers; cut into strips | |
| 1 | pounds | Tomatoes; peeled, and |
| Roughly chopped | ||
| 2 | teaspoons | Chopped garlic |
| 2 | tablespoons | Chopped fresh basil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 4 | Eggs | |
| 2 | slices | Ham - (to 4); fried or grilled |
| Fried bread croutons; for serving | ||
Directions
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@...
04-19-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.