Ingredients to make PIPERADE SCRAMBLED EGGS Recipe:
- 6 eggs
- 4 Italian green peppers
- 2 red bell peppers
- 4 large whole tomatoes
- 1 large new onion
- 2 cloves of garlic
- 1 fresh red chilli
- 4 tablespoons virgin olive oil
- 1 teaspoon brown sugar
- freshly ground peppercorns
- a knob of butter
How to make PIPERADE SCRAMBLED EGGS:
Step NO 1
Wash and dry the peppers, putting them on a roasting pan to roast in the oven, until the skin is toasted on both sides; remove and cover with aluminum foil, so that they “sweat” and peel off easily.
Step NO 2
Meanwhile, peel the onions, tomatoes, garlic and cut them, the onion into fine threads, the tomatoes into squares; chopped garlic and chilli. In a frying pan with oil over the fire, sauté the above, seasoning with salt and sugar, covering it and over very low heat.
Step NO 3
Peel and gin the peppers; cut them into long and thin strips, collecting the juice that they have released when roasting them.
Step NO 4
We put them in the pan, stir with a spoon and cook covered over a minimum heat for an hour. Beat the eggs with a little salt and add it to the vegetable jam, making it curdle, preferably in a bain-marie, with a nut of butter on top.
Step NO 5
Serve immediately on fried breads or in a straw potato nest. If you liked the recipe for SCRAMBLED EGGS A LA PIPERADE , we suggest you enter our category of Scrambled Eggs Recipes .