Piperade recipe | Delia Smith

Name: Piperade recipe | Delia Smith
Ingredients: ½ oz (10 g) butter; 1 dessertspoon olive oil; 2 medium onions, chopped small; 1 or 2 cloves garlic, crushed (how much is up to you); 1 lb (450 g) firm tomatoes, skinned, de-seeded and chopped into ½ inch (1 cm) cubes; 2 green peppers, de-seeded and cut into ½ inch (1 cm) strips; ½ level teaspoon chopped basil; 4 large fresh eggs; salt and freshly milled black pepper; 2 oz (50 g) chorizo sausage, cut into rounds and lightly fried in butter; 2 oz (50 g) Bayonne ham, lightly sautéed in a little butter

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Delia's Piperade recipe. I had this in a delightful restaurant in Paris called Chez Philippe, which specialises in dishes like this from the Basque region of France. There they served it with tiny...

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Ingredients

½ oz (10 g) butter
1 dessertspoon olive oil
2 medium onions, chopped small
1 or 2 cloves garlic, crushed (how much is up to you)
1 lb (450 g) firm tomatoes, skinned, de-seeded and chopped into ½ inch (1 cm) cubes
2 green peppers, de-seeded and cut into ½ inch (1 cm) strips
½ level teaspoon chopped basil
4 large fresh eggs
salt and freshly milled black pepper
2 oz (50 g) chorizo sausage, cut into rounds and lightly fried in butter
2 oz (50 g) Bayonne ham, lightly sautéed in a little butter