Piperade
By Genius Recipes
Published on 22 December 2020
This Basque-inspired dish is a colourful, flavoursome and interesting way to enjoy scrambled eggs. Ideal for brunch or a light meal.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 1 onion, diced
- 4 tbsp of olive oil
- 1 red pepper, deseeded and diced
- 1 green pepper, deseeded and diced
- 2 large of tomatoes, peeled, deseeded and diced
- 1 small of red chilli, deseeded and finely chopped (optional)
- 8 large of eggs, lightly beaten
- 60 g of gluten free chorizo sausage
- 4 slices of gluten free bread
- 2 galic cloves, finely chopped
Method
Step 1
Heat 2 tablespoons of olive oil in a large, heavy frying pan over a medium heat.Step 2
Fry the chorizo, onions and peppers gently for 10 minutes, or until the vegetables have softened.Step 3
Add the tomatoes, garlic and chilli (if using), and fry until warmed through.Step 4
Season the beaten eggs with salt and pepper, and slowly stir into the vegetables, loosely scrambling the egg to your desired firmness.Step 5
Toast the bread and generously butter or drizzle with olive oil. Arrange on four plates, top with a generous spoonful of Basque Scrambled Eggs and serve immediately.