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Basque piperade

Tessa Le Bars from Just For Starters
Tessa Le Bars's tasty recipe for a classic Basque version of scrambled eggs makes a great breakfast or brunch dish.

Basque piperade

Method

1. Heat the olive oil in a large, heavy-based, non-stick saucepan. Add the onions and cook gently, stirring often, for 10 minutes.

2. Add the chopped green peppers to the onion, mixing well. Cover the pan and cook gently, stirring now and then, for 10 minutes.

3. Add the tomatoes, garlic, bay and thyme. Season with sugar, Cayenne pepper, salt and freshly ground pepper. Cover the pan and cook gently, stirring now and then, for 25 minutes.

4. Mix the beaten egg into the pepper mixture. Cook uncovered for 5 minutes, stirring often.

5. Serve the piperade at once garnished with Bayonne ham.

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Serves: 6

Prep: 20 min
Cook: 50 min

Ingredients

Main:

6 tbsp Olive oil
2 large onions, finely sliced
10 green peppers, finely sliced across
6 large ripe tomatoes, skinned
2 garlic cloves, crushed
1 bay leaf
3-4 thyme sprigs
pinch of Sugar
pinch of cayenne pepper
salt and fresh ground black pepper
4 Eggs, beaten
4 slices of Bayonne ham, or 4 rashers of bacon, to garnish