Piperade

Step 1/5

• 2 tomatoes

Peel tomatoes skin

Step 2/5

• 1 onions
• ½ chorizo
• 1 red bell peppers
• 1 cloves garlic

Chop ingredients: slice onions and garlic. Cut the bell pepper. Slice chorizo into small rounds.

Step 3/5

• 1 tbsp basil

• nonstick pan

Cook onions and garlic until soft and add the peeled tomatoes facing down on the pan. Add basil.

Step 4/5

After the tomatoes turn to mostly water, add the chopped red bell pepper. Add the sliced chorizo.

Step 5/5

• 1 eggs
• 1 tsp dried oregano

After chorizo juices mix with the rest of the ingredients, add the eggs and stir. Add oregano. Serve hot with a side of bread.