Piperada Sandwich (Basque Omelette)

READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat 4 T olive oil in a large heavy frying pan. Add the onions and cook over a gentle heat, stirring occasionally, for about 5 minutes till they are softened but not colored.
  • Add the peppers, garlic and cayenne to the pan.
  • Cook for another 5 minutes, stirring, then add the tomatoes, seasoning and oregano.
  • Cook over moderate heat for 15-20 minutes till peppers are soft and most of the liquid has evaporated.
  • Preheat oven to 400. Cut the bread in half lengthwise, trim off ends and cut into six equal pieces, brush with remaining olive oil.
  • place bread on baking trays and bake for 8-10 minutes till crisp and just turning golden.
  • Heat the butter in a pan till it bubbles, add eggs and cook, stirring, till softly scrambled.
  • Turn off heat and stir in the pepper mixture.
  • Divide evenly among the pieces of bread and sprinkle with basil, if using.
  • Serve hot or warm.
Advertisement