Scrambled Eggs Basquaise

Scrambled eggs Basquaise is named after its sauce, which is inspired by Basque cuisine. Basque cuisine is a type of cuisine that originated in the Basque region of France and Spain, which is known for its bold and flavorful dishes.

The Basque-style sauce used in this recipe is made with onions, garlic, bell peppers, and diced tomatoes, which are all common ingredients in Basque cuisine. The sauce is then spiced with paprika, which adds a smoky and slightly spicy flavor to the dish.

The scrambled eggs are then cooked in the Basque-style sauce, which infuses them with the delicious flavors of the sauce. The end result is a flavorful and satisfying dish that's perfect for breakfast or brunch.

So, the name "Scrambled eggs Basquaise" simply refers to the fact that this particular recipe is inspired by the flavors of Basque cuisine and features scrambled eggs cooked in a Basque-style sauce.

Scrambled eggs Basquaise is a delicious and easy-to-make dish that features eggs scrambled with a flavorful tomato and pepper sauce. Here's a recipe to try:

Ingredients:

• 4 eggs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley or chives for garnish (optional)

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes, or until softened.

2. Add the minced garlic and chopped bell peppers to the skillet and continue to cook for another 5-7 minutes, or until the peppers have softened.

3. Stir in the diced tomatoes and paprika and season with salt and pepper to taste.

4. Crack the eggs into the skillet and stir gently to scramble them with the tomato and pepper mixture.

5. Cook the eggs, stirring occasionally, until they are set and no longer runny.

6. Serve the scrambled eggs Basquaise hot, garnished with fresh parsley or chives if desired.

This dish is perfect for breakfast or brunch and can be enjoyed on its own or with a side of toast or crusty bread.