Sunday Brunch: Piperade Recipe

• 8 slices of bacon
• Olive oil for frying
• 2 slices of white bread, cut into tiny cubes
• 1 garlic clove, peeled and finely copped
• 4 ripe tomatoes (as ripe as you can get where you live)
• 4 spring onions, finely chopped, or a small bunch of chives, finely chopped
• 8 eggs, beaten
• Chopped parsley or cilantro
• Salt and pepper to taste

1. Fry the bacon until crisp. Drain and cool
2. Heat a little olive oil in a frying pan and fry the bread cubes until golden.
3. Heat 3 tablespoons olive oil in a separate pan and briefly fry the garlic and the tomatoes.
4. Add the onions or chives and eggs at the same time and cook gently, as for scrambled eggs. Stir in the croutons and the parsley or cilantro and season.
5. Serve on individual plates and garnish with two slices of bacon crisscrossed on each.

bacon, olive oil, white bread, garlic, tomatoes, spring onions, eggs, parsley, salt

Taken from www.seriouseats.com/recipes/2008/05/piperade-recipe.html (may not work)