Piperade Recipe
Ingredients
| 2 cups sliced red or green peppers | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1 , minced | |
| Garlic | 2 Clove (5gm), minced | |
| 8-oz can tomatoes, drained and chopped | ||
| Pinch of cayenne | ||
| Eggs | 6 | |
| Milk | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a heavy-based skillet, gently saute the onion and garlic in the melted butter for about 5 minutes until the onion is soft.
2) Stir in the tomatoes, peppers and cayenne and season with salt and pepper to taste. Stir occasionally and simmer for about 20 minutes, or until the mixture is thickened.
3) Beat the eggs lightly with the milk, salt and pepper to taste. Pour into the skillet mixture, stir and cook for 2-3 minutes, until the eggs are just set.
SERVING
4) Serve immediately in a nice serving dish.
1) In a heavy-based skillet, gently saute the onion and garlic in the melted butter for about 5 minutes until the onion is soft.
2) Stir in the tomatoes, peppers and cayenne and season with salt and pepper to taste. Stir occasionally and simmer for about 20 minutes, or until the mixture is thickened.
3) Beat the eggs lightly with the milk, salt and pepper to taste. Pour into the skillet mixture, stir and cook for 2-3 minutes, until the eggs are just set.
SERVING
4) Serve immediately in a nice serving dish.
Chef
