Dish: Basque Piperade
A great egg and vegetable dish, piperade, believed to have originated in the Basque area of southern France, is often referred to as an omelet, but is actually more similar to scrambled eggs. Always colorful and delicious, the creation varies as to ingredients but generally includes tomatoes and pimientos. Piperade is ever a welcome treat when one is traveling in the Basque area or in the southern regions of France. In America, it can be served as a very good brunch dish.
Recipe
Half cup olive oil.
2 large onions, sliced thinly.
1 or 2 garlic cloves, peeled and chopped.
2 large green peppers, cleaned and chopped.
2 canned pimientos, drained and chopped.
Half teaspoon dried rosemary or marjoram.
Salt, and pepper to taste.
8 eggs.
One-quarter cup chopped fresh parsley or mixed fresh herbs.
The Cooking
Heat the oil in a large skillet. Add the onions and garlic and saute until tender. Mix in the tomatoes, green peppers, pimientos, rosemary, salt, and pepper and cook, stirring often, for several minutes, until the tomatoes are cooked. Add the eggs one at a time, stirring after each is added, and cook until the eggs are set but softly scrambled. Stir in the parsley.
