Basque Eggs with Ham, Tomatoes and Bell Peppers
4.6g
Net Carbs
20.8g
Protein
33.3g
Fat
0.6g
Fiber
405
Calories
Ingredients:
- 6 tablespoons Unsalted Butter Stick
- 3 tablespoons Extra Virgin Olive Oil
- 1/4 teaspoon Red or Cayenne Pepper
- 6 ounces boneless, cooked Fresh Ham
- 3 teaspoons Garlic
- 1/3 cup(s) Basil, fresh (1 cup= 24 g)
- 1 medium (2-1/2" diameter) Onions
- 8 ounces Roasted Bell Peppers
- 2 plum tomatoes Red Tomatoes
- 12 large Eggs (Whole)
Directions:
- Heat oil in large heavy skillet over medium heat. Sauté diced onion 5 minutes, until softened; add minced garlic and cook 1 minute more.
- Add diced roasted peppers, diced 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.
