Piperada or Basque-style eggs is a Spanish tapas dish that makes filling brunch as well. Try it with buttered bread or as a filling in a baguette for a more delectable experience.
Unlike the usual omelette we want the eggs light and fluffy just like scrambled eggs. It is easier to achieve this by adding some milk or half and half to the eggs before cooking them.
4Â tablespoonsÂ olive oil
2 tablespoons butter
2 small onions, finely diced
1 medium sized green bell pepper, seeded and sliced into thin strips
1 medium sized red bell pepper, seeded and sliced into thin strips
3 cloves garlic, minced
1 slice cured ham, cut into strips
2 large tomatoes, seeded and chopped
Salt and pepper to taste
Chopped parsley for garnish
Heat the oil in a skillet over medium heat. SautÃ© the garlic and onions for 1-2 minutes or until fragrant and the onions are soft. Melt the butter in the pan and add the bell peppers, ham and tomatoes. Cook it for another 2-3 minutes or until the vegetables are soft and the ham is slightly browned. Season it with salt and pepper.
While cooking the ham and the vegetables, beat the eggs in a medium sized bowl. Â Pour the eggs into the skillet and cook it for another 2-3 minutes or until the eggs are soft and fluffy. Transfer it to a serving plate and garnish it with parsley. Serve warm.
Photo Courtesy Of: Â Gnawme