La piperade

Yield: 4 Servings



PREPARATION: Chop the onions. Using the flat side of a large knife crush garlic with a pinch of salt. Core seed and chop tomatoes. Remove stems seeds and ribs from red and green bell peppers and chop. Stem seed and mince hot pepper. the onions and garlic paste; saute until onions are wilted about 5 minutes. Add tomatoes bell and hot peppers the sugar and black pepper to taste. Stir. Cook covered over medium heat until vegetables are very soft and mixture has thickened about 25 minutes. Uncover increase heat and reduce mixture for 1 to 2 minutes more. NOTE: Recipe can be made to this point several days ahead. NOTE: Recipe can be made to this point several hours ahead. COOKING AND SERVING: In a frying pan cook ham over low heat in remaining 1 1/2 tablespoons olive oil until browned about 5 minutes. Remove ham with a slotted spoon and keep warm. Reserve oil in pan. frying pan and pour in egg-vegetable mixture. Simmer mixture stirring over low heat until eggs just begin to set. Let eggs continue to cook undisturbed until set. This Basque-American specialty is earthy simple and highly flavored.

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