SCRAMBLED EGGS WITH PEPPERS

Scrambled Eggs With Peppers image

This dish, a classic piperade from southwestern France, is a great way to use those vitamin-rich peppers still abundant in farmers' markets. You can mix and match peppers here. Just be sure to cook them for a long time so that their juices infuse the eggs.

Provided by Martha Rose Shulman

Categories breakfast, dinner, easy, quick, weekday, main course

Time 45m

Yield Serves four to six

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
2 large or 3 medium red peppers, or a combination of red and green peppers, diced (about 1 to 1 1/4 pounds)
1 Anaheim pepper, diced (optional)
2 plump garlic cloves, minced
Salt to taste
1 pound tomatoes, seeded and grated, or peeled, seeded and diced; or 1 (14-ounce) can, drained
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Freshly ground pepper to taste
6 eggs

Steps:

Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the peppers. Cook, stirring often, for five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about one minute. Add the tomatoes, thyme, salt and pepper. Bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, and reduce the heat. Simmer over low heat for another 15 to 20 minutes, stirring from time to time, until the mixture is thick and fragrant.
Beat the eggs in a medium bowl and season to taste with salt and pepper. Turn the heat to medium, and stir in the eggs. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 358 milligrams, Sugar 3 grams, TransFat 0 grams