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!)
<< Back to Cookery : Recipes, regional : France
apparently also a Breakfast Recipe...