This is a famous egg dish from the Basque region of France, where it is served, very often with a thick slice of Bayonne ham.


(For this you will need a heavy saucepan)

Melt a knob of butter and a desertspoon of olive oil in a shallow, heavy pan, and add the onions, cooking them very gently for about 10 minutes without browning. Now add the crushed garlic (or garlic salt), tomatoes, & peppers, stir everything around a little, season with salt & pepper & basil, and cook without covering for another 20 minutes or so (the peppers should be slightly underdone).

Now, beat the eggs thoroughly, pour them into the pan, and, with a wooden spoon, stir just as you would for scrambled eggs. When the mixture starts to thicken and the eggs are almost cooked, remove the pan from the heat, continuing to stir, and serve immediately (as with scrambled eggs, do be very careful not to overcook).

Now serve with triangles of toasted bread.

(If you do make a half-recipe, do be generous with the eggs!)

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apparently also a Breakfast Recipe...