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By Keith Floyd

Published 1987

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This is not scrambled eggs with peppers and tomatoes, it’s a sauté of vegetables into which eggs are beaten, and the Basque people are very particular about it. They argue amongst themselves as to whether you should use the hot pimentos from Espellette or simple red or green peppers. The best compromise is to use red and green peppers and then spice up the whole thing with a pinch of sweet paprika, because your chances of buying the piment d’espellette in this country are pretty remo