Piperade

Ingredients

7

Steps

4

Serves

4

Cook Time

10-15 Min

Ingredients

  • 1 onion, diced
  • 75ml/3fl oz olive oil
  • 3 red peppers, seeded and diced
  • 1⁄2 teaspoons red chilli flakes
  • 4 ripe plum tomatoes, peeled and quartered
  • 8 eggs
  • salt and freshly ground black pepper
  • In a heavy pan over a low heat, sweat the onion in 3 tablespoons of the olive oil until soft and translucent.
  • Add the peppers and chilli flakes. Continue to sweat over a low heat, stirring frequently, for 5–8 minutes.
  • Add the tomatoes to the pan, season with salt and pepper, and cook until the mixture is thick and the tomatoes have broken down.
  • Scramble the eggs in the remaining oil, seasoning to taste with salt and pepper. Fold the pepper purée into the eggs, and serve hot.
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