Basque Eggs With Ham, Tomatoes And Peppers

By á-174942

Ingredients

• 3 tablespoons olive oil
• 1 medium onion sliced
• 6 garlic cloves chopped
• 2 medium green or red bell peppers roasted
• 2 plum tomatoes chopped
• 1/4 teaspoon cayenne pepper
• Salt to taste
• Freshly-ground black pepper to taste
• 12 eggs
• 6 tablespoons butter - (3/4 stick)
• 1/3 cup thinly-sliced fresh basil
• 6 ounces thinly-sliced ham

Details

Servings 6

Preparation

Step 1

Heat oil in large heavy skillet over medium heat. Sauté onion 5 minutes, until softened; add garlic and cook 1 minute more. Add roasted peppers, tomatoes, and cayenne. Cover and cook 10 minutes, until vegetables are very soft, stirring occasionally. Uncover and simmer over medium heat until sauce is thick, about 10 minutes, stirring often. Season to taste with salt and pepper. (Mixture can be made up to 2 days ahead and reheated).

In large bowl, beat eggs until blended. In large nonstick skillet, melt butter over low heat. Add eggs and basil. Cook, stirring constantly with rubber spatula, 12 minutes, until soft curds form and eggs are barely set. Add pepper mixture and ham; stir just until mixed.

This recipe yields 6 servings.

Carbohydrates: 7.5 grams
Net Carbs: 6 grams
Fiber: 1.5 grams
Protein: 18.5 grams
Fat: 30 grams
Calories: 371