Piperade
Cooking time :
Total time :
Piperade for 4 persons:
- 2 med. onions, finely chopped
- 6 ripe tomatoes, peeled, coarsely chopped épépinées
- 3 green peppers, cut into 1/2" strips épépinées
- 2 cloves garlic, minced
- 1/2 cup olive oil
- Salt, pepper
- 9 fresh eggs, beaten
- 6 pieces sliced ham (Prosciutto) Bayonne ham
Progression
Pour the beaten eggs over the vegetables. Over low heat, move eggs around so that they cannot stiffen. Eggs should be texture of soft scrambled eggs. Season with salt and pepper and then add the ham before serving.