International Recipes
Scrambled Eggs with Peppers and Tomatoes
(Pip rade Basquaise)
The Basques live on either side of the border dividing France and Spain.
Ingredients
- 2 medium green bell peppers, sliced
- 1 medium onion, sliced
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 3 tablespoons olive oil
- 2 medium tomatoes, coarsely chopped
- 8 eggs
- 1/2 cup milk
- 1/2 cup 1/4-inch strips fully cooked smoked ham
- 1 1/2 teaspoons salt
- 1/4 teaspoon salt
Instructions
- Cook and stir green peppers, onion, garlic, 1/2 teaspoon salt and the thyme in
1 tablespoon of butter in 10-inch skillet over medium heat until green peppers are
crisp-tender, about 8 minutes.
- Add tomatoes; heat until hot, about 2 minutes. Drain excess liquid from vegetables;
place vegetables on platter. Keep warm.
- Heat remaining oil in same skillet over medium heat until hot. Mix remaining
ingredients; pour into skillet. Cook uncovered over low heat, stirring frequently,
until eggs are thickened through but sill moist, 3 to 5 minutes.
- Mound scrambled eggs in center of vegetables. Sprinkle with snipped parsley if
desired.
Yield: 4 to 6 servings