Recipe for cooking scrambled eggs with peppers and tomatoes

Recipes from Spain and Portugal :: Spanish and Portuguese Breakfasts

The Basques live on either side of the border dividing France and Spain.

2 med. green bell peppers, sliced
1 med. onion, sliced
1 clove garlic, chopped
1/2 tsp. salt
1/2 tsp. dried thyme leaves
3 Tbsp. olive oil
2 med. tomatoes, coarsely chopped
8 eggs
1/2 c. milk
1/2 c. 1/4-in. strips fully cooked smoked ham
1 1/2 tsp. salt
1/4 tsp. salt

Cook and stir green peppers, onion, garlic, 1/2 tsp. salt and the thyme in 1 Tbsp. of butter in 10-in. skillet over med. heat until green peppers are crisp-tender, about 8 mins.

Add tomatoes; heat until hot, about 2 mins. Drain excess liquid from vegetables; place vegetables on platter. Keep warm.

Heat remaining oil in same skillet over med. heat until hot. Mix remaining ingredients; pour into skillet. Cook uncovered or without a lid over low heat, stirring frequently, until eggs are thickened through but sill moist, 3 to 5 mins.

Mound scrambled eggs in center of vegetables. Sprinkle and distribute with snipped parsley if desired.

Yields 4 to 6 servings.