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Salami and pepper pipérade

Recipe from: 4/1/1998 12:00:00 AM

Ingredients 13
Servings 6
Time 30 min


  • 30
    olive oil
  • 2
    onions, sliced
  • 1
    red pepper, sliced
  • 1
    clove garlic, crushed
  • 10
    snipped chives
  • 3
    tomatoes, chopped
  • 175
    baby potatoes, cooked, peeled and sliced
  • 125
  • 100
    salami, sliced
  • salt and freshly ground black pepper
  • 45
  • 12
    large eggs, lightly beaten
  • snipped chives, to garnish


15 min
Heat the oil in a large saucepan and sauté the onion, red pepper and garlic until soft.
Stir in the chives, tomatoes, potatoes, sweetcorn and salami.
Cook over medium heat for 10 minutes.
Season to taste with salt and freshly ground black pepper.
Heat the butter in a clean pan, add the eggs and stir until scrambled.
Spoon the vegetable and salami mixture over the eggs, garnish with chives and serve immediately.

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