EASIEST PIP̀̀̀ERADE

 Photo by Carol Guilford

From the Basque country, in Spain, a scramble of tomato, pepper and egg.  Frothy and creamy.  One of my favorite “single chef” treats and lovely for 2, too, augmented with a piece of brie cheese with small crisp crackers. In my photo above I have used seedless grapes. However, they may look like olives which would work too. 

3-6 eggs*

olive oil

2-3 tablespoons peeled, chopped sweet onion

½ -1 can (5-10 ounces) original RO*TEL DICED TOMATOES & GREEN CHILIES  (gives a nice kick)

¼ teaspoon garlic powder

salt, to taste

1.      Use enough olive oil to coat the bottom of the pan. Add the chopped onions and sauté them, stirring, for about 5 minutes or until they wilt over medium heat.

 

2.      Add the diced tomatoes and chilies and garlic powder. Cover the skillet and cook on the lowest heat (I use my “simmer ring”, too) for 20 minutes, stirring every 5 minutes, or so.

  3.  Beat the eggs lightly, as for scrambling; add to the pan and cook over the lowest heat, until they are just set... about 10 minutes.  Serve as soon as possible.     

* Let me explain. When I make it for just myself, I use 3 eggs and my 8-inch skillet.  When I make it for 2, I use 4 eggs and my 10-inch skillet.  For 3 or 4, the 10-incher also works with the extra eggs.