Piperade:
olive oil
6 green peppers cored seeded and cut into strips
1kg tomatoes skinned seeded and roughly chopped
2 cloves garlic skinned and chopped optional pinch dried basil
salt and pepper
4 eggs well beaten
Heat a tablespoonful of oil in a heavy large frying pan. Add the peppers
and stir well. When cooking well add the tomatoes garlic basil and a
seasoning of salt and pepper. Stir well and when bubbling transfer to the
floor of the roasting oven for 10 to 15 minutes until the tomatoes are
almost pulplike. Return to the simmering plate and add the eggs; stir
until they begin to thicken. Serve immediately with a rasher of bacon
and a triangle of fried bread. This makes a good brunch dish to serve
with rashers of back bacon and even triangles of fried bread. The bread
can be fried in the roasting tin on the floor of the roasting oven and
the bacon cooked towards the top of the oven on the rack in the small
roasting tin. If you are cooking for a lot of people prepare the pepper
and tomato mixture in advance and use as required. Do not overcook the
peppers they should retain some crunch.
Serves 4
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