Piperade is a Basque dish typically prepared with onion, green peppers, and tomatoes, this tasty version includes eggs. A good dish to serve anytime of the day.
3 green bell peppers, sliced
1 1/2 cups sliced onions
2 tablespoons vegetable oil
1 (16-ounce) can whole tomatoes, chopped
1 1/2 teaspoons salt - divided use
3/4 teaspoon freshly ground pepper - divided use
2 tablespoons butter
8 large eggs
1/4 cup milk
2 tablespoons chopped parsley
- Heat oil in a large skillet over low heat. Add sliced green bell peppers and sliced onions; cover and cook, stirring occasionally, for 10 minutes, or until the onions are tender but not browned. Add chopped whole tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper; cook over medium heat about 3 minutes. Increase the heat to high and cook about 1 minute, or until most of the liquid evaporates. Remove to a serving dish and keep warm.
- Melt butter in the skillet. Combine eggs, milk, 1 teaspoon salt, and 1/2 teaspoon ground black pepper in a bowl; stir well. Add mixture to the skillet and cook, stirring, until thickened. Transfer to the serving dish with the green bell pepper mixture. Sprinkle with parsley.
Makes 6 servings.