Bright red and yellow peppers and creamy scrambled eggs -we must be in the Basque provinces, eating pipérade at suppertime. I like to keep the pipérade separate from the eggs rather than combining them in a more traditional omelette, when the eggs go an alarming shade of pink. Serve with thin slices of jamon, prosciutto or thin Bayonne-style ham on the side.
Cut peppers in half, and discard membrane and seeds. Slice into long, very thin strips.
Dunk tomatoes in a pot of simmering water for 10 seconds, then remove and peel off skin. Cut in half and squeeze out and discard seeds. Chop tomato flesh roughly.
Heat olive oil in a heavy-bottomed frypan. Add peppers and onions and cook for 20 minutes until softened. Add tomatoes and cook for another 5 minutes, then cover and cook until any juices have evaporated.
Beat eggs, cream, salt and pepper together in a bowl.
Heat butter and olive oil in a frypan and add eggs. Cook over low heat, stirring slowly and constantly, until soft and creamy. Divide eggs between warmed serving plates (on toast if you like), and surround with pipérade.
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