Basque Piperade with Creamy Scrambled Eggs

Thinly slice 5 cloves of galric, thinly slice 1 large onion, cut 1 green bell pepper into thin strips that are between 1 1/2 to 2 inches long, pat down 5 jarred roasted red bell pepper with paper towels and cut them into thin strips

Heat a large fry pan with a medium heat, add in a 1/4 cup of extra virgin olive and instantly add in the garlics and the onions, mix continuously with the olive oil, after 5 minutes add the green bell pepper and continue to mix, about 5 minutes later add in the roasted red bell peppers, a generous teaspoon of sweet smoked Spanish paprika and season with sea salt & freshly cracked black pepper, mix it all together until well combined

Next up add one 15 ounce can of diced tomatoes, season the tomatoes with sea salt & freshly cracked black pepper, mix it all together until well combined and lower the fire to a LOW heat

While the vegetables are simmering start making the scrambled eggs, heat a small nonstick fry pan with a LOW heat and add in a generous tablespoon of extra virgin olive oil, crack 4 cage-free organic eggs into a bowl and whisk together

After heating the olive oil for 2 minutes add in the egg mixture and start mixing continuously, remember to be gentle and bring the eggs from the outside to the inside, about 6 minutes after adding the eggs they should be really creamy but have texture to them and be fully cooked through, remove the pan from the heat

To plate the dish divide the vegetables into 2 shallow bowls, divide the scrambled eggs on top, season the eggs with sea salt & freshly cracked black pepper and garnish with a little freshly chopped parsley, enjoy!