Print Recipe

Scrambled Eggs with Peppers and Tomatoes
(Pip rade Basquaise)

The Basques live on either side of the border dividing France and Spain.

Recipe Ingredients

2 medium green bell peppers, sliced

1 medium onion, sliced

1 clove garlic, chopped

1/2 teaspoon salt

1/2 teaspoon dried thyme leaves

3 tablespoons olive oil

2 medium tomatoes, coarsely chopped

8 eggs

1/2 cup milk

1/2 cup 1/4-inch strips fully cooked smoked ham

1 1/2 teaspoons salt

1/4 teaspoon salt

Method

Cook and stir green peppers, onion, garlic, 1/2 teaspoon salt and the thyme in 1 tablespoon of butter in 10-inch skillet over medium heat until green peppers are crisp-tender, about 8 minutes.

Add tomatoes; heat until hot, about 2 minutes. Drain excess liquid from vegetables; place vegetables on platter. Keep warm.

Heat remaining oil in same skillet over medium heat until hot. Mix remaining ingredients; pour into skillet. Cook uncovered over low heat, stirring frequently, until eggs are thickened through but sill moist, 3 to 5 minutes.

Mound scrambled eggs in center of vegetables. Sprinkle with snipped parsley if desired.

Yield: 4 to 6 servings


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.