Pepper Zucchini And Tomato Fricassee
|Green peppers||3 Large|
|Green chili pepper||1⁄2|
|Ripe tomatoes||10 Medium|
|Dried oregano||1 Pinch|
|Dried basil||1 Pinch|
|Eggs||6 (2 Of Them Hard Boiled)|
|Olive oil||9 Tablespoon|
|Rice pilaf||1 Cup (16 tbs) (To Serve)|
1 Rinse, dry, and prepare the peppers and the chili pepper.
2 Chop them coarsely.
3 Dice the zucchini.
4 Chop the onions coarsely.
5 Blanch the tomatoes.
6 Peel, and seed the tomatoes carefully and chop coarsely.
7 In a large, heavy bottomed flameproof casserole dish, heat 1/2 cup olive oil.
8 Add the peppers and chili peppers, zucchini, and onions.
9 Stir well, sprinkle with a pinch of salt and some freshly ground black pepper.
10 Cover, and reduce the heat to very low.
11 Simmer gently for 25 minutes, stirring occasionally.
12 Meanwhile, prepare the garnish, cut the 2 hard boiled eggs lengthwise in half.
13 Remove the yolks and push them through a sieve.
14 Cut the whites into strips or very small dice.
15 In a small saucepan, mix the chopped tomato flesh with a pinch of salt, 1 tbsp oil, oregano, and a small pinch of dried basil.
16 Bring to a boil, stirring.
17 Simmer, uncovered, for about 10 minutes, stirring frequently as the sauce reduces and thickens.
18 When the sauce is very thick, stir into the pepper and onion mixture, and cook over low heat, stirring, for 1-2 minutes to reduce the liquid further.
19 The vegetable mixture should be very thick, with no visible liquid.
20 In a bowl, beat 4 eggs with a pinch of salt and pepper.
21 Stir into the vegetables and cook, stirring, over very low heat.
22 When the eggs have started to set, remove from the heat.
23 Serve immediately on hot plates, garnishing each serving with a little of the egg garnish.
24 Excellent served with rice pilaf.