Basque Scrambled Eggs

Ingredients:
Olive oil
1 large onion, chopped finely
1 large red bell pepper, cored, seeded and chopped
1 large green bell pepper, cored, seeded and chopped
2 large tomatoes, peeled seed and diced
5 ounces chorizo sausage, sliced finely
3 tablespoons butter
10 large egg, beaten
Salt and pepper
12 thick slices of baguette, toasted

Description:
Piperrada is a specialty of both Spanish a French Basque cuisines and is traditionally made by scrambling eggs with peppers and tomatoes.

Preparation:
Heat 2 tablespoons of oil in a large skillet over medium high heat. Add the onion and bell peppers and cook for about 5 minutes, or until the vegetables are soft, but not brown. Add the tomatoes and heat through. Transfer to a plate and keep warm in a preheated low oven.

Add another tablespoon of oil in the skillet. Add the chorizo and cook for 30 seconds, just to warm through and flavor the oil. Add the sausage to the reserved vegetables.

There should be about 1 tablespoon of oil in the skillet, add or remove some if necessary. Add the butter and let melt. Season the eggs with salt and pepper, then add to the skillet. Scramble the eggs until they are cooked to the desired degree of firmness. Return the vegetables to the skillet, and stir through. Serve at once with hot toast.
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