Piperade Recipe
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Cook for 3 to 4 minutes.
Piperade recipe. Melt the butter and olive oil in the pan and add the onions cooking them very gently for 10 minutes without browning. Bake for 10 minutes. Pour boiling water into a bowl and carefully lower the tomatoes into the water.
Cover and transfer pot to oven. Add garlic tomatoes salt and pepper and simmer for 5 minutes. Now add the crushed garlic tomatoes and peppers stir everything around a little season with salt and pepper and basil and cook without covering for another 20 minutes or so the peppers should be slightly underdone.
Prepare another bowl of very cold water. Mix the eggs with the milk and pour in. Add garlic and onion and cook for 2 minutes.
Using a sharp knife make a cross on the top and bottom of the tomatoes. Add the onion and pepper and cook and stir until soft. Meanwhile peel the tomatoes.
Cut a small x into bottom of each tomato. Brush down sides of pot with a wet pastry brush to prevent caramelized bits from burning. Heat remaining 2 tablespoons oil in small ovenproof pot over medium high heat.