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Piperade - a recipe from France for piperade

Piperade is definitely a southern France / Basque speciality, relying on the excesses of tomatoes and peppers in the region.


Finely sliced onion

3-4 Peppers - mix of red and green, at least one of each, chopped into quite large pieces

3-4 large ripe tomatoes - peeled (put them in hot water for a moment to make this easy) and chopped. Deseeded preferably.

Fresh chilli, according to taste and hotness wanted.

2 cloves garlic (chopped)

thyme / bayleaf (fresh preferably!)

4 eggs, beaten


Heat some olive oil in a large frying pan. Gently cook the onion until it is soft.
Add the peppers, and cook gently for 10 minutes.
Now add the tomatoes, garlic, chilli and herbs, and continue to cook until it is pretty mushy.
Add the beaten eggs to the mixture and cook exactly as with scrambled eggs - i.e. remove from the heat when they start to thicken / solidify.
Serve with a slice of grilled gammon (ideally Jambon de Bayonne) placed on top.
Of course I hardly need say that if you don't have ham, bread will make a fine substitute.
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