45 mins
Ingredients for Piperade
Currently displaying quantities in US Imperial Measurements
How to Cook Piperade
- In preparation, peel and slice the onions - core, seed and slice the peppers - skin, deseed and chop the tomatoes - peel and crush (mince) the garlic and slice the ham into thin strips.
- Heat the oil in a large frying pan (skillet) over medium heat. Add the onion, peppers and garlic and cook gently stirring occasionally for about 10 minutes until the vegetables have softened. Add the tomatoes to the pan and simmer the mixture, uncovered, for about 10-15 minutes, until most of the liquid has evaporated and the tomatoes have turned pulpy.
- Beat the eggs and pour these plus the Parma ham strips and chopped parsley into the pan. Stir gently until the eggs are just "scrambled" (better a little undercooked since they will continue to cook after you take them out of the pan). Remove the pan from the heat and, with the help of a palette knife, slide the Piperade on to a warmed serving dish. Eat without delay!
GRAHAM'S HOT TIP:
Save a few strips of ham and a little chopped parsley and use them to decorate the top of the Piperade when you serve it.
Reviews of Piperade
December 31 2014 This was easy and fun to make. There's nothing difficult about it. It's like a big omelette with peppers and tomato! Very tasty, great with some crusty bread either as a lunch or evening meal. My husband was sold after the first mouthful. The kids took a minute of two longer to acknowledge that it was "OK" (high praise indeed from my kids!) Definitely a keeper. daria (6 reviews) |
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