Piparrada or Spanish Eggs (1)

P1090764_edited-3A recipe for eggs from Spain, this time from Penelope Casas ” The Food and Wines of Spain” (1982). Great for breakfast or brunch, with or without the toast.

Piparrada or Spanish Eggs (1)
Print Recipe
Servings
1
Servings
1
Piparrada or Spanish Eggs (1)
Print Recipe
Servings
1
Servings
1
Instructions
  1. Heat 1 tbsp oil in a medium skillet and saute the onions, garli, green peppers and red peppers slowly until the peppers are tender.
  2. Add the ham and cook for another minute, then add the tomato and season. Cover and cook for 10 minutes.
  3. Lightly beat the eggs in a bowl, then stir the tomato mixture into the eggs.
  4. Wipe out the skillet and heat the remaining 1 tbsp oil. Tip in the egg and tomato mix and stir constantly until the eggs are just set .
  5. Serve with toast or triangles of bread sauted in butter.
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