Basque Style Piperade Recipe
Ingredients
| Red bell pepper | 1 To taste | |
| Green bell pepper | 1 To taste | |
| Tomatoes | 1 Pound | |
| Olive oil | 4 Tablespoon | |
| Eggs | 8 | |
| Salt | To Taste | |
| Pepper | 1 | |
| Thinly sliced ham | 1/4 Pound, smoked |
Directions
Rinse and seed the bell peppers and remove the pith.
Slice the flesh into thin strips and then dice.
Put the bell pepper strips into a souffle mold (mould) 18 inches (45 cm) in diameter, cover and microwave on HIGH for 5 minutes.
Remove the stalks from the tomatoes, skin and halve and remove the seeds and juice.
Chop the flesh coarsely with a kitchen knife.
Add the tomatoes to the mold (mould), pour the olive oil over, cover and microwave on HIGH for 5 minutes.
Beat the eggs with a fork.
Add salt and pepper.
Dice the ham.
Pour the eggs over the vegetables.
Add the ham, stir carefully and microwave on mediub HIGH for 6 minutes, stirring every two minutes.
Slice the flesh into thin strips and then dice.
Put the bell pepper strips into a souffle mold (mould) 18 inches (45 cm) in diameter, cover and microwave on HIGH for 5 minutes.
Remove the stalks from the tomatoes, skin and halve and remove the seeds and juice.
Chop the flesh coarsely with a kitchen knife.
Add the tomatoes to the mold (mould), pour the olive oil over, cover and microwave on HIGH for 5 minutes.
Beat the eggs with a fork.
Add salt and pepper.
Dice the ham.
Pour the eggs over the vegetables.
Add the ham, stir carefully and microwave on mediub HIGH for 6 minutes, stirring every two minutes.
Chef
