Piperade

Name: Piperade
Yield: Serves 2
Ingredients: 1 red or green pepper, cored, deseeded and finely sliced; ½ small onion, finely chopped; a slug of olive oil; flaked sea salt and black pepper; 1 garlic clove, crushed; 1 large ripe tomato, skinned and roughly chopped; 1 red or green pepper, cored, deseeded and finely sliced; good rustic sourdough bread, to serve; 4 large free-range eggs; 30 g butter; flaked sea salt and black pepper

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

This is a Basque dish that I visit frequently when I want an alternative to straight scrambled eggs. When cooked by stocky Basques, it is normally made with olive oil. I like to keep the eggs a little softer and creamier than they do, so also add a little butter.

Ingredients

a slug of olive oil
½ small onion, finely chopped
1 red or

Main course
Vegetarian

Method

Heat the oil in a saucepan and in it cook the onion with the red or green pepper over a medium heat, stirring occasionally, until they both have properly softened and are starting to colour.

Meanwhile, cut out the stalk from the tomato and make a small cross in the base with a sharp knife. Put the tomato in a bowl and cover with just-boiled water. Leave for about 60 seconds or until the