PIPERADE (French scrambled eggs with tomatoes and bell peppers, for two)
4 ripe plum tomatoes
3 tablespoons olive oil
1 small onion, peeled and diced
1 small red bell pepper, seeded and finely diced
2 garlic cloves, finely chopped
6 large eggs
salt and freshly ground black pepper
- Fill a large bowl with boiling water, cut a small cross in the skin of each tomato and drop them into the water. Remove and drain after 1 minute, and peel the skin off the tomatoes. Cut the peeled tomatoes into quarters, remove and discard the seeds, then dice the flesh.
- Heat 2 tablespoons of the olive oil in a skillet set over medium heat, add the onions and sweat them for about 5 minutes to soften but not color them. Add the bell peppers and garlic and cook gently for another 5 minutes. Add the tomatoes and cook until the juices have evaporated.
- Break the eggs into a bowl, season with salt and pepper, and beat lightly with a fork. Pour them into the skillet and scramble the eggs over low heat, bringing the edges into the middle as they begin to set. Just before they reach the consistency you prefer, stir in the remaining olive oil. Serve the piperade on warm plates with good country bread.
adapted from Kate Whiteman, The Food Lover’s Guide to the Gourmet Secrets of Paris