Piperade

Ingredients

• 2red peppers, sliced
• 2green peppers, sliced
• 5 1/4 ozonion, finely sliced
• 3 clovegarlic, sliced
• 10 1/2 oztomatoes, skinned and chopped
• 1 tsppiment d'Espelette, or mild chilli powder
• 4eggs, beaten
• 3 tbspextra virgin olive oil
• 4 sprigfresh thyme
• 1 1/2 tspsea salt

Method

1. 1

   Cook the onion in the olive oil over low heat with half the salt until translucent, then add both lots of peppers and the thyme and cook, covered, until they have collapsed.

2. 2

   Stir in the garlic and cook for a minute, then the tomatoes and the piment d'Espelette, and simmer uncovered until the mixture is thick and jammy with no free liquid.

3. 3

   Take the pan off the direct heat, pour in the beaten eggs and stir constantly so they thicken through the vegetables without setting into curds.

4. 4

   Season with the remaining salt, pull out the thyme sprigs, and let it stand for two minutes before serving.