Recipe courtesy of David Rosengarten

Piperade (Basque Scrambled Eggs)

Save Recipe
  • Yield: 2 servings
Share This Recipe

Ingredients

Directions

  1. 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 salt 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 heated plates, topped with fried ham slice or slices, and surrounded with croutons.;
Poached Scrambled Eggs
PREMIUM
Daniel Patterson

Poached Scrambled Eggs

8m Easy 95%
CLASS
Scrambled Eggs with Parmigiano-Reggiano
PREMIUM
2m Easy 94%
CLASS
Grits, Piperade, and Poached Eggs
PREMIUM
15m Easy 89%
CLASS