Scrambled eggs piperade

Scrambled eggs piperade

From
Posh Toast
Serves
4
Prep
30 mins

Piperade is a rich Basque stew of peppers and tomatoes. If you can find the authentic ‘espelette’ pepper of the region then it has a lovely fragrance. If you like, you can pep up your piperade by serving it with a slug of hot chilli sauce.

Ingredients

Quantity Ingredient
4 slices bayonne ham or prosciutto
3 tablespoons olive oil
2 peppers, finely sliced, (bell), a mixture of red and yellow
1 garlic clove, crushed
150g tomatoes, roughly chopped
5 spring onions, finely sliced, (scallions)
4 slices seeded or granary bread
8 eggs
softened butter, for spreading
salt
freshly ground black or espelette pepper

Method

  1. Heat a large frying pan and cook the ham over a medium-high heat, without adding any oil, until really crisp on both sides. Remove from the pan and set aside. Pour the oil into the same pan, throw in the peppers and cook for about 6 minutes until softened. Add the garlic, stir well, then tip in the tomatoes. Cook for 5 minutes or until the tomatoes have softened and most of the juices have evaporated. Season and stir in the spring onions.
  2. Meanwhile toast the bread. Crack the eggs into a jug, season and lightly beat. Push the vegetables to the side of the pan and pour in the eggs. Cook gently, stirring as you would for scrambled eggs until beginning to set but still creamy. Stir through the vegetables and leave to rest in the pan for 1 minute. Butter the toast and spoon over the scrambled eggs. Grind over some black or espelette pepper, then snap each slice of ham in half and place on top.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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