Kat's Basque Scrambled Eggs
3 tbl olive oil
1 med onion sliced
6 x garlic cloves chopped
2 med green or red bell peppers roasted
2 x plum tomatoes chopped
1/4 tsp cayenne pepper
Salt to taste
Freshly-ground black pepper to taste
12 x eggs
6 tbl butter - (3/4 stick)
1/3 cup thinly-sliced fresh basil
6 oz thinly-sliced ham
Method :
Heat oil in large heavy skillet over medium heat. Saute onion 5 minutes, until
softened; add garlic and cook 1 minute more. Add roasted peppers, tomatoes, and
cayenne. Cover and cook 10 minutes, until vegetables are very soft, stirring
occasionally. Uncover and simmer over medium heat until sauce is thick, about 10
minutes, stirring often. Season to taste with salt and pepper. (Mixture can be
made up to 2 days ahead and reheated).
In large bowl, beat eggs until blended. In large nonstick skillet, melt butter
over low heat. Add eggs and basil. Cook, stirring constantly with rubber
spatula, 12 minutes, until soft curds form and eggs are barely set. Add pepper
mixture and ham; stir just until mixed.
This recipe yields 6 servings.
Comments: The trick to this dish is to reduce the tomato mixture to thick sauce
that won't break and liquefy when added to the eggs. If you've never made
scrambled eggs this way before, you're in for a treat. Steady, slow cooking
turns them incredibly creamy.
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their convictions upon others.
- Lin Yü-tang