Piperade from The Cooking of Provence by Patricia Lousada
This is a well-known and tasty Provencal dish which includes the favourite Mediterranean combination of tomatoes and peppers. For a more substantial dish, serve the Piperade on grilled or fried sli...
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Ingredients
- 3 red or green peppers or a mixture, de-seeded and cut into strips
- 2 garlic cloves, chopped finely
- 750 g (1½ lb) tomatoes, skinned, de-seeded and chopped
- 6 eggs
- 1 chilli (optional), chopped finely
- salt
- pepper
- 1 large mild onion, chopped
- 3 tablespoons olive oil
- crusty bread, to serve
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