Piperade

This savory scrambled egg dish is from the Basque region of southwest France.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Ingredients

2 tbsp olive oil		3 oz (85 g) Serrano ham or prosciutto, chopped
1 large onion, chopped		4 ripe medium tomatoes, peeled, seeded, and chopped
1 red bell pepper, seeded and chopped		8 large eggs
1 green bell pepper, seeded and chopped		Salt and freshly ground black pepper
2 garlic cloves, minced		2 tbsp chopped parsley

directions

Prep: 5 min Total: 30 min (Quick)

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1
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.
2
Add the ham and cook for 2 minutes. Add the tomatoes and cook for about 7 minutes, or until the juices evaporate.
3
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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Piperade

Ingredients

directions