Piperade

A community recipe by ProastioMinger

Not tested or verified by Nigella.com

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Introduction

A Basque dish that is very versatile Great for lunch or can be served as a side to air dried ham, also great with pan fried calves liver or sausages.

Ingredients

Serves: 4

Metric Cups

500 grams onions (sliced)
500 grams tomatoes (skinned, deseeded and chopped)
4 large red peppers (sweet, sliced thinly)
6 large eggs
2 cloves garlic (fat cloves, minced)
olive oil (for frying)

18 ounces onions (sliced)
18 ounces tomatoes (skinned, deseeded and chopped)
4 large red bell peppers (sweet, sliced thinly)
6 large eggs
2 cloves garlic (fat cloves, minced)
olive oil (for frying)

Method

Piperade is a community recipe submitted by ProastioMinger and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a wide pan fry the onions and peppers, on a low heat till very soft. The onions should be golden not burned.

Add the toms and the garlic add a pinch of dried Thyme salt to taste and a crack of black pepper. At this point I sometimes add some dried chilli if I want it spicy but this is not in the original recipe. Cover and let it cook down to almost a puree.

Now add the beaten eggs and stir as you would to make normal scrambled eggs, done

In a wide pan fry the onions and peppers, on a low heat till very soft. The onions should be golden not burned.

Now add the beaten eggs and stir as you would to make normal scrambled eggs, done