Meals and Courses

Piperade with Pastrami

prep 20 mins cook 25 mins
  • 6 large eggs
  • thyme sprigs, leaves removed, or large pinch of dried thyme, plus extra sprigs to garnish
  • 1 tablespoon olive oil
  • 125 g (4 oz) pastrami, thinly sliced
  • salt and pepper
  • 375 g (12 oz), or 3 small, different coloured peppers
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 500 g (1 lb) tomatoes, skinned, deseeded and chopped

Make the sofrito. Grill or cook the peppers directly in a gas flame for about 10 minutes, turning them until the skins have blistered and blackened. Rub the skins from the flesh and discard. Rinse the peppers under cold running water. Halve and deseed and cut the flesh into strips.

Heat the oil in a large frying pan, add the onion and cook gently for 10 minutes until softened and transparent. Add the garlic, tomatoes and peppers and simmer for 5 minutes until any juice has evaporated from the tomatoes. Set aside until ready to serve.

Beat the eggs with the thyme and salt and pepper in a bowl. Reheat the sofrito. Heat the oil in a saucepan, add the eggs, stirring until they are lightly scrambled. Stir into the reheated sofrito and spoon on to plates.

Arrange slices of pastrami around the eggs and serve immediately, garnished with a little extra thyme.

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