Mixed Pepper Piperade
|Olive oil||30 Milliliter (2 Tablespoon)|
|Onion||1 , chopped|
|Tomatoes||4 , peeled and chopped|
|Garlic||1 Clove (5 gm), crushed|
|Eggs||4 , beaten with 15 milliliter water (Size 2 Eggs)|
|Ground black pepper||To Taste|
|Wholemeal toast slice||4 Large (To Serve)|
1. Heat the oil in a large frying pan and saute the onion gently until it becomes softened.
2. Remove the seeds from the red and green peppers and slice them thinly. Stir the pepper slices into the onion and cook together gently for 5 minutes. Add the tomatoes and garlic, season with black pepper, and cook for a further 5 minutes.
3. Pour the egg mixture over the vegetables in the frying pan and cook for 2-3 minutes, stirring until the piperade has thickened to the consistency of lightly scrambled eggs. Serve immediately with wholemeal toast.