| scrambled Eggs With Peppers And Tomatoes (pipérade 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 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. add Tomatoes; Heat Until Hot, About 2 Minutes. Drain Excess Liquid From Vegetables; Place Vegetables On Platter. Keep Warm. 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. mound Scrambled Eggs In Center Of Vegetables. Sprinkle With Snipped Parsley If Desired. yields 4 To 6 Servings. |
