Piperade

Piperade

ingredients
1 onion, diced
75ml/3fl oz olive oil
3 red peppers, seeded and diced
11⁄2 teaspoons red chilli flakes 4 ripe plum tomatoes, peeled and quartered
8 eggs
salt and freshly ground black pepper

• In a heavy pan over a low heat,
sweat the onion in 3 tablespoons of the olive oil until soft and
translucent.
• Add the peppers and chilli flakes.
Continue to sweat over a low heat,
stirring frequently, for 5-8 minutes.
• Add the tomatoes to the pan,
season with salt and pepper, and
cook until the mixture is thick and
the tomatoes have broken down.
• Scramble the eggs in the remaining
oil, seasoning to taste with salt and
pepper. Fold the pepper purée into
the eggs, and serve hot.
serves 4