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Friday, February 10, 2012

Piperade


Piperade
This savory scrambled egg dish is from the Basque region of southwest France.
2 tbsp olive oil
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
3oz (85g) Serrano ham or prosciutto, chopped
4 ripe medium tomatoes, peeled, seeded, and chopped
8 large eggs
salt and freshly ground black pepper
2 tbsp chopped parsley
method
Heat the oil in a large frying pan over medium heat. Add the onion and cook about 3 minutes,
until beginning to soften. Add the red and green peppers and garlic and cook, stirring occasionally, until the peppers soften, about 5 minutes. Add the ham and cook for 2 minutes. Add the tomatoes and cook for about 7 minutes, or until the juices evaporate. Beat the eggs and season with salt and pepper. Pour into the pan and cook until scrambled, stirring often. Sprinkle with parsley and serve.

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