Eggs with Pepper and Tomatoes (Piperade) Recipes

Ingredients :

45ml (3 tbsp) olive oil

1 onion, skinned and finely chopped

2 garlic cloves, crushed

4 red peppers, seeded and cut into 1cm (1/2 inch) squares

450g (1 lb) tomatoes, skinned, quartered and seeded

8 eggs

salt and freshly milled black pepper

4 slices of bayonne ham

Method :

Heat the oil in a medium-sized saucepan. Add the onion, garlic and peppers and cook, stirring occasionally, for about 5 minutes. Lightly mix in the tomatoes and continue cooking for a further 10 minutes.

Meanwhile, beat the eggs with seasoning. Pour the eggs into the pan and cook gently over a low heat, stirring all the time, until the eggs are creamy.

The piperade may be served immediately or allowed to cool before serving. To serve, place a slice of ham on each of four plates and divide the piperade between them.

Serves 4

One of the most renowned French regional dishes, this specialty of the Basque is delicious eaten hot or cold.

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