Piperade Basque dish


This dish of scrambled eggs is typical of southern French cuisine, especially the Basque region, where it is a local specialty.



4 eggs, beaten

3 tablespoons olive oil,

1 onion, thinly sliced

3-4 red and green peppers (at least 1 each), cut into pieces large enough

3-4 large ripe tomatoes, peeled, seeded and chopped

2 cloves garlic, minced

Fresh chili pepper, to taste

Pinch fresh thyme leaves (or 1 bay leaf)


Heat the olive oil in a large skillet. Cook slowly until the onion is tender. Add the peppers and cook slowly for 10 minutes.

Then add the tomatoes, garlic, peppers and herbs, and cook until all the ingredients become soft. Add the beaten eggs to the mixture and cook.

Remove from heat as soon as the eggs the ready to harden and serve immediately.