| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Basque |
Eggs, Taste, Vegetables |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
c |
Thinly-sliced onion |
| 2 |
|
Green bell peppers, cut into strips |
| 1 |
lb |
Tomatoes, peeled and roughly, chopped |
| 2 |
ts |
Chopped garlic |
| 2 |
tb |
Chopped fresh basil |
|
|
Salt and pepper |
| 4 |
|
Eggs |
| 2 |
sl |
Ham, fried or grilled,, for serving, (up to 4) |
|
|
Fried bread croutons, for serving |
INSTRUCTIONS
Heat olive oil in a large saute pan and cook onion until softened and
beginning to turn golden. Add peppers and cook 15 minutes, until tender.
Add tomatoes, garlic, basil and season to taste with sal t and pepper.
Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add
to tomato mixture, and stir until they begin to thicken; remove from heat
before they solidify. Serve on heate d plates, topped with fried ham slice
or slices, and surrounded with croutons.
>From Taste Show # TS4721
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997
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