The Irish Times Magazine - - FOOD -

This in­ter­est­ing egg- based dish from the south of France is ideal for exam sea­son. Play around with the in­gre­di­ents to suit your taste. I make this dish for a friend who can’t eat pep­pers by adding in other in­ter­est­ing in­gre­di­ents such as fen­nel or cour­gettes.

The veg­etable base for this dish can be made in ad­vance and used as needed, which makes it ideal for a quick break­fast. It’s also one of those dishes that works for any time of the day.

In­gre­di­ent ( Serves 4) 4tbs olive oil 300g red, green, yel­low pep­pers, sliced 100g red or white onion, sliced 4 toma­toes 3 cloves of gar­lic, crushed Salt and pep­per Basil leaves Chopped pars­ley 8 eggs

1. Heat the oil in a pan, add the pep­pers and onions and sea­son well with salt and pep­per. Cook slowly, with­out brown­ing, un­til very ten­der ( es­pe­cially the pep­pers) and then add the toma­toes, gar­lic and some of the basil and in­crease the heat for two minutes, mix­ing well. 2. You can now cool the mix­ture and keep it in the fridge for up to five days. 3. When needed, re­heat the mix­ture over a low heat un­til heated right through. Or if cook­ing for one, take quar­ter of the mix­ture and heat. 4. Beat the eggs lightly with salt and pep­per to taste. Pour into the thick­ened tomato and pep­per sauce. Stir un­til the eggs are softly scram­bled. Sprin­kle with the pars­ley and some more basil and serve im­me­di­ately, be­fore the eggs over­cook.

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