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Scrambled Eggs with Peppers and Tomatoes
(Pip rade Basquaise)


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



  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


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