Scrambled Eggs with Peppers and Tomatoes
(Pip rade Basquaise)

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


  • 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


  1. 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.
  2. Add tomatoes; heat until hot, about 2 minutes. Drain excess liquid from vegetables; place vegetables on platter. Keep warm.
  3. 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.
  4. Mound scrambled eggs in center of vegetables. Sprinkle with snipped parsley if desired.

Yield: 4 to 6 servings