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Scrambled eggs in the Basque style
Pipérade basquaise

Serves: 4 : 4

In a sauté pan, over medium-low heat, sweat the onions in 2 Tbsp of olive oil for 5 mn. Add the peppers and the garlic; cook two more minutes. Add the tomatoes, salt and pepper to taste; cover and simmer for 20 mn. Turn up the heat to evaporate the excess liquid from the vegetables; season the eggs with salt and espelette pepper and pour into the sauté pan, scrambling them into the tomato mixture. When the eggs are set, divide the piperade into 4 warmed plates. Briefly sauté the slices of ham in the remaining olive oil and serve them on top of the piperade.

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Recipe Category: Other

3 Tbsp olive oil Available Online
2 onions, peeled and chopped
4 green bellpeppers, cored and diced
1 Tbsp minced garlic
2 lbs ripe tomatoes, peeld, seeded and diced
6 eggs, beaten
1 or 2 pinches of espelette pepper Available Online
4 slices of Bayonne ham (or Serrano, or Prosciutto)

Items Available For This Recipe