Piperade

• porce: 2
• celkový čas: 40 minutes

Ingredience

4 large Eggs

2 medium Onions, chopped small

2 cloves Garlic, crushed

450g Tomatoes, peeled, de-seeded and chopped in 1/4 inch cubes

2 Green Peppers, de-seeded and cut into 1/2 inch strips

10g Butter

15ml Olive Oil

2.5g Basil, chopped

Salt and Black Pepper, to taste

50g Chorizo, cut into round and lightly fried in butter

50g Bayonne Ham, lightly sauteed in butter

Pokyny

Melt the butter and olive oil in a heavy, medium-sized saucepan, then add the onions, cooking them very gently for 10 minutes without browning.

Next, add the crushed garlic, tomatoes and peppers, stir everything around a little, add the basil and season with salt and pepper. Cover and cook for another 20 minutes, until the peppers are just under-done.

Now, beat the eggs thoroughly and pour them into the pan. Using a wooden spoon, gently scramble the eggs. When the mixture starts to thicken and the eggs are almost cooked, remove the pan from the heat and continue to stir.

Serve immediately and garnish with the chorizo and ham.