Basque Eggs

The trick to this dish is to reduce the tomato mixture to a thick sauce that won't "break" and liquefy when added to the eggs. If you've never made scrambled eggs this way before, you're in for a treat. Steady, slow cooking turns them incredibly creamy.

Prep time: 30 minutes Cook time: 12 minutes 6 servings

3 tablespoons olive oil

1 medium onion, sliced 6 garlic cloves, chopped

2 medium green or red bell peppers, roasted 2 plum tomatoes, chopped

% teaspoon cayenne pepper salt and pepper 12 eggs

% stick (6 tablespoons) butter 1/3 cup thinly sliced fresh basil 6 ounces thinly sliced ham

1. Heat oil in large heavy skillet over medium heat. Saute onion 5 minutes, until softened; add garlic and cook 1 minute more. Add roasted peppers, tomatoes and cayenne. Cover and cook 10 minutes, until vegetables are very soft, stirring occasionally. Uncover and simmer over medium heat until sauce is thick, about 10 minutes, stirring often. Season to taste with salt and pepper. (Mixture can be made up to 2 days ahead and reheated.)

2. In large bowl, beat eggs until blended. In large nonstick skillet, melt butter over low heat. Add eggs and basil. Cook, stirring constantly with rubber spatula, 12 minutes, until soft curds form and eggs are barely set. Add pepper mixture and ham; stir just until mixed.

Total carbohydrates per serving: 7 grams (count only 6 "digestible" carbs when doing Atkins); protein: 19grams; fat: 30grams; calories: 371

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