Recipes
Tomato Piperade
Ingredients
300g British small vine tomatoes
2 spring onions, cleaned and trimmed
1 green chilli, de-seeded and finely chopped
1 clove garlic, chopped
4 large eggs
4 tablespoons single cream or milk
salt and freshly ground black pepper
30g butter
To decorate:
basil, coriander or flat parsley leaves
Olive oil bread to serve:
1 sandwich baguette
1 tablespoon olive oil
2 spring onions, cleaned and trimmed
1 green chilli, de-seeded and finely chopped
1 clove garlic, chopped
4 large eggs
4 tablespoons single cream or milk
salt and freshly ground black pepper
30g butter
To decorate:
basil, coriander or flat parsley leaves
Olive oil bread to serve:
1 sandwich baguette
1 tablespoon olive oil
Piperade is a dish from the Basque region of southwest France. It is a cross between scrambled eggs and an omelette. Serve it for brunch or as a snack.
- Roughly chop the tomatoes. Chop the spring onions and put together with the chilli and garlic. Break the eggs into a bowl and whisk together with the cream. Season with salt and black pepper.
- To prepare the olive oil bread: cut the baguette in half lengthways and then in half widthways. Brush the cut side of the bread with olive oil. Heat a heavy based frying pan or griddle and toast the bread cut side down until crisp in the middle and charred at the edges.
- Melt the butter in a heavy based or non-stick frying pan. When foaming, fry the spring onion, garlic and chilli for a minute. Add the tomato and fry briskly for another minute. Now add the egg and, keeping a brisk heat, stir briefly until just set.
- Serve the Piperade straight away on warm plates with a scattering of herbs and the olive oil bread on the side.
