Tomato Piperade recipe
Ingredients Serves 4
300g British baby vine tomatoes
2 spring onion, cleaned and trimmed
1 green chilli, de seeded and finely chopped
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1 clove garlic, chopped
4 large eggs
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4 tablespoons single cream or milk
Salt and freshly ground black pepper
Basil, coriander or flat parsley leaves, to decorate
For the olive oil bread
1 sandwich baguette
1 tablespoon olive oil
1. Roughly chop the tomatoes. Chop the spring onions and put togetherwith 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 with a scattering of herbs and the olive oil bread on the side.