Piperade
Ingredients
7
Steps
4
Serves
4
Cook Time
10-15 Min
Ingredients
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In a heavy pan over a low heat, sweat the onion in 3 tablespoons of the olive oil until soft and translucent.
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Add the peppers and chilli flakes. Continue to sweat over a low heat, stirring frequently, for 5–8 minutes.
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Add the tomatoes to the pan, season with salt and pepper, and cook until the mixture is thick and the tomatoes have broken down.
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Scramble the eggs in the remaining oil, seasoning to taste with salt and pepper. Fold the pepper purée into the eggs, and serve hot.