We started a new habit in lock down of cooking a nice breakfast or brunch dish on the weekends. Something we never did much before as we we always had to be somewhere. Now we love a weekend day when there’s no morning plans. This is a Southern French egg dish and it’s a great way to start the day.
Piperade – serves 4
- 8 very thin bacon slices
- olive oil
- 2 slices of bread, cut into tiny cubes (we used sourdough which worked well though perhaps not very French)
- 1 clove of garlic, peeled and finely chopped
- 1 roasted red pepper from a jar, chopped
- 4 ripe tomatoes, peeled, seeded and chopped (cut a cross in the bottom, cover with boiling water and leave for a minute, they will peel easily)
- a small bunch of chives, finely chopped
- 8 eggs, beaten
- chopped coriander
Cook the bacon first until crispy then set aside to cool.
Heat a little bit of olive oil in a frying pan and cook the bread cubes until crispy.
In another pan, heat 3 tbsp of olive oil and briefly fry the garlic, red pepper and tomatoes. Add the chives and eggs and gently scramble.
Stir in the crôutons, coriander and seasoning. Serve on warm plates with a couple of slices of bacon crisscrossed on top.
(Original recipe from Roast Chicken and Other Stories by Simon Hopkinson, Ebury Press, 1994.)
Jono & Jules do food & wine 
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