Piperade
This is one of those dishes that is quick and easy to prepare
and is suitable for a light lunch or supper. The dish originates
from the Basque country. Add a pinch of paprika if you
want it with a little bite.
Serves 4
Ingredients
6 eggs
2 tbsp butter
2 red peppers, deseeded
2 green peppers, deseeded
2 cloves of garlic, peeled and chopped
6 tomatoes, skinned
1 tbsp chopped fresh basil
Salt
Pepper
Cut the peppers into strips and chop the tomatoes. Heat
the butter in a frying pan and cook the peppers for 10
minutes. Add the chopped tomatoes, garlic, basil and
seasoning and cook until the tomatoes are almost a pulp.
Take care that the vegetables do not burn. Whilst the
vegetables are cooking, beat the eggs in a basin. When
the vegetables are ready add the eggs. Stir the mixture
until it thickens, but do not let the eggs set completely.
This dish is traditionally served with slices of fried ham.
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