Piperade - (Basque Scrambled Eggs)

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Piperade - (Basque Scrambled Eggs) Ingredients

2 tb Olive oil	2 tb Chopped fresh basil
1 c Thinly-sliced onion	Salt; to taste
2 Green bell peppers; cut into	Freshly-ground black pepper;
1 lb Tomatoes; peeled, and	4 Eggs
Roughly chopped	2 sl Ham - (to 4); fried or
2 ts Chopped garlic	Fried bread croutons; for

Instructions for Piperade - (Basque Scrambled Eggs)

Heat olive oil in a large saute pan and cook onion until softened and beginning to turn golden. Add peppers and cook 15 minutes, until tender. Add tomatoes, garlic, basil and season to taste with salt and pepper. Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add to tomato mixture, and stir until they begin to thicken; remove from heat before they solidify. Serve on heated plates, topped with fried ham slice or slices, and surrounded with croutons. This recipe yields 2 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4721 broadcast 04-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-19-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.

Main Ingredient: PorkCuisine: Uncategorized

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