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Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

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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.