Piperade

• 4 peppers
• 4 tomatoes
• 4 onions
• 2

Peel and deseed the tomatoes and peppers. Fry a dessertspoonful of piment d’Espelette in hot oil for a few seconds. Add the sliced onions, minced garlic and lower the heat. When they are beginning to get soft add the chopped peppers and tomatoes. Add more oil if needed. Cook for at least an hour. No trace of raw peppers’ rather unpleasant flavour should be detectable.

This is when eggs