Pipérade with Garlic Croûtes

As well as a first course at dinner (halving the quantities given below), this also makes a very good lunch or supper dish. The pepper, onion and garlic mixture can be cooked in the morning and reheated before the eggs are scrambled through it. I also like to skin, de-seed and slice tomatoes in thin strips to stir into the cooked scrambled eggs, and I fry the small triangles of bread in olive oil with lots of garlic, then drain them on several thicknesses of kitchen paper. These can be kept