Basque Piperade Eggs

Ingredients

• eggs4 large (about 200 g)
• green bell pepper1 large (150 g), thinly sliced
• red bell pepper1 medium (120 g), thinly sliced
• onion1 medium (120 g), thinly sliced
• garlic2 cloves (6 g), minced
• ripe tomatoes2 medium (250 g), chopped
• olive oil3 tbsp (45 ml)
• piment d'Espelette1/2 tsp (1 g), or sweet paprika
• fresh parsley1 tbsp (4 g), chopped, to finish
• saltto taste
• black pepperto taste

Method

1. 1

   Heat the olive oil in a wide pan over medium heat. Add the onion with a pinch of salt and cook gently, stirring often, until soft and translucent, 6 to 8 minutes, not browned.

2. 2

   Add the green and red bell peppers and garlic. Cook, stirring now and then, until the peppers have softened and started to collapse, 10 to 12 minutes.

3. 3

   Stir in the tomatoes and piment d'Espelette. Lower the heat and simmer uncovered, stirring occasionally, until the mixture turns jammy and most of the liquid has cooked away, 15 to 20 minutes.

4. 4

   Season the vegetables with salt and black pepper. In a bowl, beat the eggs with a small pinch of salt until just blended, no more.

5. 5

   Pour the eggs into the pan. Cook over low heat, stirring gently and constantly with a wooden spoon, until softly set into thick, creamy curds, 3 to 4 minutes.

6. 6

   Take the pan off the heat while the eggs still look slightly loose, they firm up from residual heat. Scatter parsley on top and serve at once.