Basque Paprika Vegetable with Scrambled Eggs

Ingredients

• 1 Shallot
• 1 Garlic clove
• 2 red bell peppers
• 2 yellow bell peppers
• 400 g passata
• 8 eggs
• 100 ml milk
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• olive oil
• 2 tbsp butter

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Wash the peppers, halve them, remove seeds and white membranes, then slice into thin strips.

2. 2.

   Whisk the eggs with milk and season with salt, pepper, and nutmeg for the scrambled eggs.

3. 3.

   Heat a pan with 2 tbsp olive oil over medium-high heat; sauté the shallot and garlic until translucent. Add the pepper strips, cook briefly, then stir in the passata. Season with salt and pepper and simmer for 2-3 minutes.

4. 4.

   In another hot pan add butter, let it melt, then pour in the egg mixture. Cook gently over low heat, stirring constantly, for 2-3 minutes until softly set. Keep from browning; serve the glossy, moist scrambled eggs warm.

5. 5.

   Plate the eggs atop the vegetable mix, sprinkle with herbs, and optionally serve with toasted bread slices.