Basque-style Scrambled Eggs (Piperade)

Assemble these supplies:

• 1 small green pepper  
• 1 small onion, chopped fine 
• 1 garlic clove, crushed 
• 3 tablespoons olive oil 
• 2 tomatoes, peeled and chopped  
• 4 eggs 
• 1/4 teaspoon salt 
• pepper, few grains

Steps in preparation:

1. Remove the seeds from the green pepper and slice it very fine. Saute the green pepper, onion, and garlic in the oil until the onion is transparent. Add the tomatoes and simmer for about 5 minutes. Break the eggs in the mixture; stir quickly to mix. Then cook slowly, stirring continually. When the mixture is firm, season with salt and pepper and serve hot.
2. SERVES 2-3.

Variations of Spanish Scrambled Eggs

Other adaptions for serving Spanish scrambled eggs include the following variations. Brown CHORIZO sausage, chicken livers, or shrimp in a small amount of olive oil, then proceed as in any of the basic scrambled egg recipes. For a change in the recipe for "Scrambled Eggs with Asparagus," substitute onions (for the asparagus  fried in a little olive oil until slightly brown. Also, any other vegetable like cooked and diced potatoes, cooked or canned English peas, cooked carrots, canned French-style green beans, or some leftover you find in the refrigerator may serve as a substitution.