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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.
