Piperade is essentially a scrambled egg dish with added ingredients and flavourings – this one has peppers, pancetta or bacon and garlic. You could also add or use chorizo, any freshly chopped herb, dried or fresh chilli and fried onions instead of garlic.
Serves 2 (double the measurements for 4)
3 eggs, broken into a bowl and very lightly whisked
60g pancetta or bacon lardons
1 large tomato, skinned, deseeded and chopped into small dice
1/4 red pepper, chopped into small dice
1 clove of garlic, chopped finely
Chopped herbs, eg parsley, basil or coriander
1. Fry the smoked pancetta or bacon in a non-stick pan until it is crispy. Remove to a plate and keep warm. Wipe the pan clean.
2. Add a little oil to the pan. Fry the tomato and pepper in olive oil for gentle heat until they are soft. Add the garlic and fry for another 30 seconds but don’t let it brown.
3. Add the eggs over a low heat. Stir, as you would for scrambled eggs, scraping the eggs off the bottom and the sides and incorporating it into mixture. Lift the pan off the heat and continue stirring if the eggs are sticking or becoming too ‘cooked’. You want them to stay creamy.
4. When the eggs are soft but cooked, spill the piperade into your dish, sprinkle on the pancetta (and chopped fresh herbs if you are using) and serve with fresh toast.
Piperade Recipe Note
– If this is just a quick breakfast or lunch for you, you can get away without de-seeding the tomato.
– Whenever you make scrambled eggs or an omelette, you need to have everything ready, the toast sitting on top of the toaster, the kettle boiled and the table laid so you can serve it immediately.
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