Piperade
A community recipe by ProastioMingerNot tested or verified by Nigella.com
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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. 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
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.
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.
Additional Information
The basic recipe comes from Elizabeth David's French Country Cooking, I have changed it slightly to suit my taste
The basic recipe comes from Elizabeth David's French Country Cooking, I have changed it slightly to suit my taste
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