Our neighbour Flo left us eggs and onions in exchange for feeding her cats and hens while she and her husband spend a few well-earned days rest in Corsica.
So, here’s another omelette/scrambled egg thing. (see courgette eggs).
This time a classic peasant dish from the Basque Country in the southwest corner of France. Sweet local peppers are in season now–late like everything else–piled high on the market stalls. The ones I used were sun-ripened in Pezenas (southeast of us) and sweet–thinner- skinned than their year-round supermarket cousins.
Eggs, peppers and tomatoes (also from Pezenas) make up PIPERADE–plus a pinch of cayenne for PEP.
Some versions make a purée of this mix before adding the eggs–which is an option.
I favour leaving the vegetables roughly cut to add texture.
Serves 2 / 3
1lb onions–sliced or chopped
2 tbsp olive oil
1lb tomatoes–skinned if fresh, and roughly-chopped (if tinned [canned] drain the juices)
3 medium red peppers–skinned with a peeler (not hard, with a good peeler!)
…and sliced into strips
1/3 tsp cayenne pepper–more if you like–a matter of taste
salt and pepper– to taste
- Heat the oil in a medium pan.
- Add the onions and cook on a low heat for 20 minutes–they should become soft and pale.
- Add the pepper strips and turn them over in the onion.
- Cover and cook for about ten minutes.
- Add the tomatoes, cayenne, salt and pepper and mix in.
- Cook for 10 minutes covered on the same low temperature; then a further ten uncovered to lift some of the excess liquid.
- Whisk the eggs together.
- Add them to the sauce and turn over gently…
- …until the eggs are done to your taste.
Served with a green salad it makes a handy light lunch.