Pipérade (Basque Scrambled Eggs) – Vol. 4, recipe 5

We finish off volume 4 with a lovely egg dish for breakfast. This simple dish calls for slowly cooking onion, pepper and tomato until IMAG0212it’s pretty mushy. I used a bit of thyme for the added herb. You then scramble the beaten eggs in, and enjoy! Simple and comforting, as long as you can wait patiently for the very slow cooking of the vegetables. I think you could add bits of diced cooked bacon if you’re inclined to such things, although that’s probably not authentic anymore.

 

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