Piperade
(serves 2 people)
This is the famous egg dish from the Basque region of France, where it’s served very often with a thick slice of Bayonne ham. I serve it either just with triangles of fried bread or with grilled gammon steaks.
2 green peppers, deseeded and cut into strips
1 lb tomatoes (450 g), skinned, deseeded and chopped
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