- PIPERADE-

This looks much better if the eggs are cooked less, but this means that they have not been sufficiently heated to kill bacteria.

Choose firm, shiny peppers. Serve with plenty of warm, crusty bread. For 2-3.

- INGREDIENTS -

I Ib/500 g ripe tomatoes

I large red pepper

I large green pepper

8 oz/250 g (2 medium) onions

4 large cloves garlic

2 tablespoons olive oil

Salt Pepper

I generous tablespoon tomato puree

4 eggs (size 2)

- METHOD-

Peel and roughly chop the tomatoes, discarding the hard cores. Wash, dry and quarter the peppers; remove the cores, white inner membranes and all the seeds (which are hot) and cut out any dark spots; dice the flesh fairly finely. Peel the onions and slice into thin rings. Peel and finely chop the garlic.

2 Frythe onions and peppers in the oil overlow heatfor 15-20 minutes or until thoroughly soft, turning often, especially towards the end (watch the green pepper in particular to ensure that it does not blacken). Add the garlic and continue to fry for 3-4 minutes. Add the tomatoes, season with ¥3 teaspoon salt and a generous dusting of pepper and cook for another 5 minutes. Stir in the tomato puree and simmer for 15-20 minutes or until thick.

3 Break the eggs into a bowl, season moderately and beatwith a fork until smooth. Pour into the peppers and tomatoes, then tilt the pan so that they run to the bottom and set; fold the set part back into the vegetables and repeat until no liquid is left. Stir the fragments of egg gently into the sauce and cook for another 4-5 minutes. Serve at once.