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Tomato Piperade

Piperade is a dish from the Basque region of southwest France. It is a cross between scrambled eggs and an omelette. Serve it for brunch or as a snack.


300g British baby vine tomatoes

2 spring onion, cleaned and trimmed

1 green chilli, de seeded and finely chopped

1 clove garlic, chopped

4 large eggs

4 tablespoons single cream or milk

salt and freshly ground black pepper

30g butter

to decorate: basil, coriander or flat parsley leaves

Olive oil bread to serve:

1 sandwich baguette

1 tablespoon olive oil


1.Roughly chop the tomatoes. Chop the spring onions and put together with the chilli and garlic. Break the eggs into a bowl and whisk together with the cream. Season with salt and black pepper.

2.To prepare the olive oil bread: cut the baguette in half lengthways and then in half widthways. Brush the cut side of the bread with olive oil. Heat a heavy based frying pan or griddle and toast the bread cut side down until crisp in the middle and charred at the edges.

3.Melt the butter in a heavy based or non stick frying pan. When foaming fry the spring onion, garlic and chilli for a minute. Add the tomato and fry briskly for another minute. Now add the egg and, keeping a brisk heat, stir briefly until just set.

4.Serve the Piperade straight away on warm plates with a scattering of herbs and the olive oil bread on the side.