This piperade recipe is from Simon Hopkinson's terrific book, Roast Chicken and Other Stories. As Hopkinson says in his headnote, piperade is essentially a dish of savory scrambled eggs. He says what's important about a dish like this is that it should reflect the region and what is available at the time. In other words, home cooks should feel free to substitute to their heart's content without fear of retribution. To honor Hopkinson, I leave out the red bell pepper he calls for in his recipe. Feel free to add it back in if you please when you fry the garlic and tomatoes.
- 8 slices of bacon
- Olive oil for frying
- 2 slices of white bread, cut into tiny cubes
- 1 garlic clove, peeled and finely copped
- 4 ripe tomatoes (as ripe as you can get where you live)
- 4 spring onions, finely chopped, or a small bunch of chives, finely chopped
- 8 eggs, beaten
- Chopped parsley or cilantro
- Salt and pepper to taste
Fry the bacon until crisp. Drain and cool
Heat a little olive oil in a frying pan and fry the bread cubes until golden.
Heat 3 tablespoons olive oil in a separate pan and briefly fry the garlic and the tomatoes.
Add the onions or chives and eggs at the same time and cook gently, as for scrambled eggs. Stir in the croutons and the parsley or cilantro and season.
Serve on individual plates and garnish with two slices of bacon crisscrossed on each.