PIPERADE

Piperade image

Provided by Robert Farrar Capon

Time 20m

Yield Two servings

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil
3 medium onions, slivered
1 or 2 cloves garlic, crushed
2 green peppers, seed and chopped
1 cup Italian-style canned tomatoes, drained, seeded and chopped
Salt and pepper to taste

Steps:

Heat the oil in a skillet over medium heat, add the onions, garlic and peppers and cook, stirring often, until everything is soft but not browned (about 5 minutes). Add the tomatoes and cook over high heat until most of the liquid has been evaporated.
Remove from the heat, cool, put into four small containers, and freeze.
To make one breakfast for two people, defrost a container of the mixture in the microwave (or overnight in the refrigerator), empty it into a suitable skillet (preferably nonstick) and heat to boiling. Beat three or four eggs in a bowl, season with salt and pepper, pour into the mixture in the skillet, and cook, stirring constantly, until the whole is creamy and saucelike (do not let the eggs cook until they are firm). Remove immediately from the skillet and serve.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 13 grams, Carbohydrate 27 grams, Fat 15 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 974 milligrams, Sugar 13 grams, TransFat 0 grams