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BASQUE EGGS WITH HAM, TOMATOES AND PEPPERS

Servings: 6
Prep time: 0:30:00
Bake/Cook time: 0:12:00

Calories: 371
Fat: 30 grams
Protein: 18 grams
Carbohydrates: 7 grams
Fiber: 1 grams
Net Carbs: 6 grams
3 tablespoons olive oil
1 medium onion, sliced
6 garlic cloves, chopped
2 medium green or red bell peppers, roasted
2 plum tomatoes, chopped
1/4 teaspoon cayenne pepper
Salt
Pepper
12 eggs
3/4 stick (6 tablespoons) butter
1/3 cup thinly sliced fresh basil
6 ounces thinly sliced ham
1. Heat oil in large heavy skillet over medium heat. Sauté
onion 5 minutes, until softened; add garlic and cook 1
minute more. Add roasted peppers, tomatoes, and
cayenne. Cover and cook 10 minutes, until vegetables
are very soft, stirring occasionally. Uncover and simmer
over medium heat until sauce is thick, about 10 minutes,
stirring often. Season to taste with salt and pepper.
(Mixture can be made up to 2 days ahead and
reheated). In large bowl, beat eggs until blended. In
large nonstick skillet, melt butter over low heat. Add
eggs and basil. Cook, stirring constantly with rubber
spatula, 12 minutes, until soft curds form and eggs are
barely set. Add pepper mixture and ham; stir just until
mixed.
The trick to this dish is to reduce the tomato mixture to thick
sauce that won't break and liquefy when added to the eggs. If
you've never made scrambled eggs this way before, youre in for
a treat. Steady, slow cooking turns them incredibly creamy.

Atkins - Basque Eggs with Ham, Tomatoes and Peppers

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