I need to use some long red peppers and asparagus. My favourite way with the peppers is an italian recipe by way of Elizabeth David. Usually we would eat the peppers just with crusty white bread. Tonight I wanted them as part of supper, and, to bulk it out, I did scrambled eggs.
Not bad; but the peppers are still probably better on their own with bread. The asparagus was roasted as before.
Roasted red peppers
4 long red peppers
6 cherry tomatoes halved, or 2 larger tomatoes cut into small wedges
3 fillets anchovies in olive oil
2 cloves garlic sliced thinly
Halve the peppers length ways and scrape out the seeds. Put them into a baking dish. Distribute the garlic slices, 3 or small pieces of anchovy and 3 segments of tomato on each pepper piece. Pour olive oil over and cook at 180C for 30 minutes.
Scrambled eggs with potatoes and olives
small new potatoes, enough for 2
1 onion sliced
12 black olives, deseeded and sliced
Cut the potatoes in half. Put in a pan with some butter, the onion and enough hot water to cover. Bring to the boil, then simmer 15-20 minutes. Remove the lid towards the end of cooking to evaporate most of the liquid. Meanwhile beat the eggs, adding ground black pepper. Once the potatoes are cooked remove from the pan. Tip the egg into the same pan and scramble. When the egg is nearly cooked add back the potatoes and olives.