Capsicums With Scrambled Eggs (Piperrada)
Australian Gourmet Traveller Spanish recipe for capsicums with scrambled eggs (Piperrada).
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Cooking tools:
- Grill pan
- Stove
- Skillet
- Mixing bowl
- Plastic wrap
- Chef's knife
- Cutting board
- Whisk
- Plate
- Spoon
- Oven
- Baking sheet
Ingredients
- 2 red capsicums
- 1 yellow capsicum
- 120 ml mild extra-virgin olive oil, plus extra for brushing
- ½ Spanish onion, finely chopped
- 50 gm jamón, coarsely torn
- 2 garlic cloves, finely chopped, plus 1 halved, for rubbing
- 2 ripe tomatoes, peeled and finely chopped
- 6 thick slices crusty white bread
- 4 eggs
- To serve: crushed dried chilli and thinly sliced flat-leaf parsley
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