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Scrambled Eggs (Basque Style)
2 TBS olive oil
2 cloves garlic, chopped
3 onions, chopped
2 tomatoes, peeled & chopped
2 green peppers, thinly sliced
1 red pepper, thinly sliced
Pinch of cayenne pepper
1/2 C white wine
1 TBS sugar
Salt & black pepper to taste
1 TBS unsalted butter
9 eggs, beaten
6 slices of ham
Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and onions, and cook, stirring, until translucent (about eight minutes). Add the chopped tomatoes, green and red peppers, cayenne pepper, white wine and sugar. Season with salt and black pepper to taste; reduce the heat to low. Cook gently, stirring occasionally, for about twenty to thirty minutes.
Heat the butter in a skillet over medium-high heat. Pour in beaten eggs, season with salt and black pepper; stir with a fork until eggs are cooked through. Remove from the heat. In a non-stick pan over medium heat, brown the ham slices lightly on both sides (about three minutes each). To serve, combine the scrambled eggs with the pepper and onion mixture; top each serving with a slice of ham. Serves six. To make more or less, vary ingredient measures.
Related Link:
Food Fare Culinary Collection: Basque Flavors
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