Saturday, June 7, 2008


serves 4

1 onion, diced
75ml/3fl oz olive oil
3 red peppers, seeded and diced
11/2 teaspoons red chilli flakes
4 ripe plum tomatoes, peeled and quartered
8 eggs
salt and freshly ground
black pepper

• In a heavy pan over a low heat,sweat the onion in 3 tablespoons of the olive oil until soft and translucent.
• Add the peppers and chilli flakes.Continue to sweat over a low heat,stirring frequently, for 5–8 minutes.
• Add the tomatoes to the pan,season with salt and pepper, and cook until the mixture is thick and the tomatoes have broken down.
• Scramble the eggs in the remaining oil, seasoning to taste with salt and pepper. Fold the pepper purée into the eggs, and serve hot.

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