Piperade Recipe

Origin: Fusion Period: Modern

Ingredients:

3 eggs
2 tbsp milk
1 large onion, thinly sliced
1 large red pepper, halved and cut into thin strips
175g ripe tomatoes, halved and cut into thin wedges
1 tbsp olive oil
1 tbsp sugar
1 tbsp herbs (mix of thyme, chives, sage, parsley, savory)
salt and pepper

Piperade Preparation:

Method:

Break the eggs into a bowl, whisk-in the milk and season. Meanwhile heat the oil in a pan, add the sliced onion and sprinkle with sugar. Cook slowly on a low heat for about five minutes then add the peppers and cook for a further five minutes. Add the tomatoes, cover the pan with a lid and cook for a further five minutes, until the vegetables are very soft.

Remove the lid, pour the egg mixture over the vegetables and sprinkle the herbs over the top. Continue to cook over gentle heat, pushing the cooked egg to the centre of the pan until the mixture is just set but remains very creamy. Spoon onto warmed serving plates as an accompaniment to ham or mushrooms and hot buttered toast. Serve immediately.

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