a taste of France

Eggs with green peppers, tomatoes and onion



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Ingredients


Piperade basquaise

Eggs with green pepper, tomatoes and onions

To serve 6

100g of onions peeled and coarsely chopped

1 clove of garlic

1 green pepper coarsely chopped

225g of tomatoes skinned and coarsely chopped

1 tablespoon of olive oil

1 chilli pepper

salt and pepper

175g slice of gammon cut into narrow strips

25g of butter

6 large eggs size 2


Heat the olive oil in a large frying pan and when hot add the onions and garlic cook for 5 mins.

Then add the tomatoes green pepper and chilli season well.

Cook uncovered over a low heat for 10 mins, stirring occasionally.

Add the gammon and cook for a further 10 mins then remove the chilli pepper.

Cut the butter into small pieces and add to the pan.

Beat the eggs and pour into the pan, cook for 6 to 8 mins.

Stirring once around the pan at 2 minute intervals.

When set cut into 6 portions serve immediately, with French bread



Eggs with onion cream sauce


Ingredients


Oeufs Soubise

Eggs with onion cream sauce

to serve 6

A Sauce soubise onion sauce recipe

6 eggs

salt and pepper



Pour the sauce into a shallow serving dish and heat by standing it covered in a bain - marie in a moderate oven.

Meanwhile place the eggs in boiling water and cook for 4 mins.

Let them cool then peel and set deeply into the hot sauce.

Sprinkle with salt and paprika and serve immediately

  • if you liked the Eggs with green peppers, tomatoes and onion try the Egg salad
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  • Eggs poached in cream and sherry recipe
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