Preparation info

    • Difficulty

      Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

Sometimes called Piperade basquaise, as it comes from that region of southern France on the Spanish border, this is essentially a dish of savoury scrambled eggs. Although cooks pontificate about what is the definitive recipe, what is important is that a dish like this should reflect two things: the region, and what is available at the time. Obviously, one can’t do without the eggs – and the better the eggs, the better the dish – but the other ingredients should be allowed the odd substituti

Ingredients

Method