Sally Bee's egg piperade

This is a gluten-free traditional French recipe made with eggs and peppers that makes a delicious breakfast (or side dish!). Serve with a slice of gluten-free bread.

Serves 4

Ingredients

1 onion, finely sliced 1 tbsp extra virgin olive oil4 peppers, a mix of colours, red, yellow, green, orange. Chopped in to large pieces.4 large ripe tomatoes. De-seeded preferably.1 small fresh chilli, de-seeded and sliced2 cloves garlic, peeled and crushed1 bayleaf2 sprigs thyme4 eggs, beaten.

Method

• Start by peeling the tomatoes. I usually can’t be bothered to do this, but for this dish it really is worth the extra bit of effort. To make them easy to peel, put them in bowl of hot water for a couple of minutes then the skin should peel off easily. Then remove the seeds and chop.

• Next, put the olive oil in a large non-stick frying pan and sauté the sliced onion for 3-4 minutes until starting to soften

• Add the chopped peppers, and cook over a medium heat for 10 minutes

• Now add the tomatoes, garlic, chilli and herbs, and continue to cook until everything is soft and working well together

• Now add the beaten eggs to the mixture and cook exactly as you would with scrambled eggs, keeping it moving until the eggs start to firm up, then remove from the heat and serve

*Add optional black pepper