Piperada Sandwich (basque Omelette)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 8 -10 tablespoons olive oil
• 2 small onions, coasely chopped
• 4 bell peppers, seeded and chopped (red, orange or yellow)
• 2 garlic cloves, minced
• 1 pinch cayenne
• 1 1/2 lbs tomatoes (peeled, seeded and chopped)
• 1 teaspoon oregano
• 1 long french bread
• 2 tablespoons butter
• 6 eggs, beaten
• salt
• pepper
• basil (optional)

Recipe

• 1 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.
• 2 add the peppers, garlic and cayenne to the pan.
• 3 cook for another 5 minutes, stirring, then add the tomatoes, seasoning and oregano.
• 4 cook over moderate heat for 15-20 minutes till peppers are soft and most of the liquid has evaporated.
• 5 preheat oven to 400. cut the bread in half lengthwise, trim off ends and cut into six equal pieces, brush with remaining olive oil.
• 6 place bread on baking trays and bake for 8-10 minutes till crisp and just turning golden.
• 7 heat the butter in a pan till it bubbles, add eggs and cook, stirring, till softly scrambled.
• 8 turn off heat and stir in the pepper mixture.
• 9 divide evenly among the pieces of bread and sprinkle with basil, if using.
• 10 serve hot or warm.