Piperade

This recipe is from one of our favourite cookbooks, Chocolate and Zucchini by Clotilde Dusoulier (2007), which is based on the blog of the same name. Dusoulier also translated the authoritative French cookbook, Je sais cuisiner by Ginette Mathiot (1932), as I Know How to Cook (most importantly for me, she converted all the weight-based measurements into volume measurements, so I don’t have to learn to work with European style recipes). There are a lot of piperade recipes on the internet, but this one is the best I’ve seen. If you like it, do yourself a favour and buy one of Dusoulier’s books.

• 1 Tbsp extra virgin olive oil
• 2 medium yellow onions
• 2 garlic cloves
• 2 medium bell peppers, cut in strips
• ground chile powder
• 4 medium tomatoes
• salt
• 1/2 tsp sugar
• 8 large eggs

Heat olive oil in large pan; add onions, garlic, peppers, and chile powder; cover and cook over medium-low heat for 45 minutes until very soft, stirring from time to time. If the vegetables start to stick to the pan, add a spoonful of water.

Meanwhile, blanch & peel the tomatoes: bring to boil a pot with enough water to cover them, place the tomatoes in the water, and remove after about a minute with a slotted spoon. Let cool, then peel and quarter (don’t conserve the water).

When peppers and onions are very soft, add tomatoes, seaons with salt and sugar, and cook uncovered over medium heat for 20 minutes until moisture has evaporated.

Crack eggs into a bowl and mix just until yolks are broken. Pour into pan and cook over medium-high heat for a few minutes, stirring gently with a spatula, until soft curds form and the eggs are almost set. Serve while hot, with bread.