Recipe - Wharfside Recipe Piperade

30 ml Olive oil
2 lg Onions
1 Garlic clove
1 Red or yellow pepper
1 Green pepper; (seeded and
cut or sliced up )
450 g Tomatoes; (skinned)
6 Eggs
1 teaspoon Fresh parsley
Fried bread triangles to
garnish

Heat the oil in a frying pan and fry the onion and garlic gently unitl
golden.

Add the peppers and cook for 1015 minutes unti they are soft. Stir in the
tomatoes, raise the heat and cook until almost all of the moisture has
evaporated. Beat the eggs together with the herbs, season to taste. Pour
into the pan and cook until set. Serve with the bread triangles.

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Converted by MM_Buster v2.0l.