Naturally Gluten Free Classic Piperade

Serves 8

Comes from the Midi region of France, many Jews lived here – especially those who fled from the Inquisition. Peppers and tomatoes recent foods from the New World came with them – they grew very well. I tend to drop my eggs in and fry sunnyside up, rather like the South American Huevos Rancheros. Many people scramble them in.

You will need one very large pan or 2 smaller ones

Large Spanish onion
3 peppers one red, one green, one yellow if possible
225g (8oz) cherry tomatoes
8 large eggs
2 cloves of garlic
Juice of half a lemon
2 tbsp olive oil
Good knob of butter
Seasoning

Slice the garlic. onion and peppers as thinly as possible. Halve the cherry tomatoes

Fry off the garlic, peppers and onion in 1 tbsp of olive oil over a medium heat until softened – about 6 minutes.

Season and add the lemon juice – gives the mix a slight upbeat lift.

Make wells to drop the eggs into and carefully drop in. Turn down the heat and cover the pan. Cook for about 3-4 minutes, so the eggs cook, if you like them set cook for longer.

Serve warm with a few pan fried potatoes