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Piperade (Basque)

Recipe from: 20 April 2010

Ingredients 8
Servings 4
Time 5 mins


  • 5
    Jumbo eggs
  • 100
    Prosciutto (or smoked bacon), cut into thin strips
  • 4
    Tomatoes, peeled, seeded and diced
  • 1
    Onion, peeled and finely diced
  • 2
    Garlic, peeled and crushed into a paste
  • 1
    red and green pepperoni (bell pepper), de-seeded and sliced into thin strips
  • Salt and freshly ground black pepper to taste
  • Extra virgin olive oil to taste


10 mins
Heat the olive oil in a deep , heavy based saucepan and sauté the onions and prosciutto until translucent before stirring in the garlic paste, combining well with the vegetables.
Add the pepperoni and fry them for about 2 minutes before adding the tomatoes – cook until everything has almost cooked, at which point you need to season to taste with salt and pepper.

Whisk the eggs and pour them over the vegetables but do not stir them – cook over low heat like an omelette until the egg has set.

Remove from the heat, transfer onto a large plate and serve warm.

Read more on: vegetables  |  bake  |  eggs  |  sauté

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