This take on the traditional Basque dish from Spain could work as an elegant breakfast or a filling lunch!
Ingredients
- 2 tbs olive oil
- 3 eggs
- 1 red, 1 yellow peppers, sliced
- Half a white onion, sliced
- 6 baby plumed tomatoes halved
- 1 clove of garlic thinly sliced
- Salt and pepper
- Basil leaves & Stalks
Method
- Heat the oil in a pan, gently cook the garlic until golden, add the peppers, basil stalks and onions and season well with salt and pepper. Cook slowly, without browning, until very tender and then add the tomatoes. Cook for two more minutes to amalgamate remove the basil stalks.
- You can now cool the mixture and keep it in the fridge.
- When needed, reheat the mixture over a low heat until heated right through. Or if cooking for one, take quarter of the mixture and heat.
- Beat the eggs lightly with salt and pepper to taste. Pour into the thickened tomato and pepper sauce. Stir until the eggs are softly scrambled. Add the basil leaves and serve immediately, before the eggs overcook.
