Piperade
Preparation: 30 minutes
Cooking Time: 25 minutes
Very easy
Ingredients (for 4 people):
- 6 peeled tomatoes without their seeds
- 3 mild green peppers
- 2 large chopped onions
- 1 knob of butter or goose fat
- 4 chopped cloves of garlic
- 2 soup spoons of oil
- 12 eggs
- 150 g chopped Bayonne ham, or 4 large slices if you prefer
- 2 or 3 sprigs of thyme
- 1 small Espelette chilli pepper
- Salt, pepper
1. Remove the seeds and peel the green peppers. Blanch for a few minutes in
boiling water.
2. Pour a little oil into a pan and cook the onions gently without
browning them. Add the garlic, peppers and tomatoes cut into quarters.
3. Season and leave to cook for 30 to 40 minutes until the tomatoes have
released all their liquid.
4. Break the eggs into a bowl and beat with a whip. Pour onto the
piperade and leave to cook just long enough to get the consistency of
scrambled eggs.
5. Fry the ham in a pan and then place on top of the piperade. Serve
immediately, and make sure you serve a small Espelette pepper on the top.
