Recipe - Piperade (Basque Scrambled Eggs)

2 tablespoon Olive oil
1 cup Thinly cut or sliced up onion
2 Green bell peppers, cut into
strips
1 pound Tomatoes, peeled and
roughly, chopped
2 teaspoon Chopped garlic
2 tablespoon Chopped fresh basil
Salt and pepper
4 Eggs
2 sl Ham, fried or grilled,, for
serving, (up to 4)
Fried bread croutons, for
serving

Heat olive oil in a large saute pan and cook onion until softened and
beginning to turn golden. Add peppers and cook 15 minutes, until tender.
Add tomatoes, garlic, basil and season to taste with sal t and pepper.
Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add
to tomato mixture, and stir until they begin to thicken; remove from heat
before they solidify. Serve on heate d plates, topped with fried ham slice
or slices, and surrounded with croutons.

From Taste Show # TS4721

Recipe by: David Rosengarten Posted to MCRecipe Digest V1 #548 by "Master
Harper Gaellon" gaellon@inch.com on Apr 4, 1997