Pipérade

• 2 red peppers
• 1 green pepper
• 1 onion, peeled and finely chopped

Char and skin the peppers, then deseed and chop them. Cook with the onion in the olive oil or butter until soft. Add the tomatoes, and continue cooking until you have a thick purée. Lightly beat the eggs. Lower the heat under the pan, and once the mixture is no longer boiling, stir in the eggs. Season with salt and pepper, and cayenne or chilli powder, and continue stirring over a low heat unti