Piperade
Instructions
Clean the peppers and cut them into strips.
Blanch tomatoes in boiling water, remove the skin and seeds and cut into eight pieces.
Finely chop the onions and garlic and saute in olive oil in a pan.
Add the peppers and FRY briefly.
Add the tomatoes and season with thyme, salt and pepper.
Beat the eggs.
Melt the butter in another pan and add eggs.
When the eggs begin to stiffen, mix well with a fork and stir in the vegetables already prepared.
The eggs go well with French bread and fresh white wine.
