Piperrada Peppers Folded into Soft Eggs

Warm the olive oil in a wide skillet over medium-low heat. Add the sliced red and green bell peppers and the onion. Sprinkle with the fine salt.

Cook, stirring occasionally, for 20 minutes until the peppers and onion have softened and begun to caramelize — they should be sweet and golden, not browned aggressively.

Add the minced garlic and cook for 2 minutes more, until fragrant.

Fold in the grated tomatoes. Increase heat to medium and cook for 8-10 minutes, stirring from time to time, until the tomatoes have released their liquid and the piperrada has thickened into a jammy, vibrant compote. Taste and adjust salt. Set aside.

Crack the eggs into a bowl. Add the whole milk, ½ teaspoon fine salt, and white pepper. Whisk vigorously until the mixture is pale and slightly frothy.

Melt the butter in a non-stick skillet over medium-low heat, tilting to coat the pan evenly.

Pour in the egg mixture. Let it sit undisturbed for 20 seconds, then gently stir with a spatula, drawing the eggs toward the center.

Continue folding the eggs slowly — low heat, no rush. You want soft, creamy curds, not a dry scramble. When the eggs are just shy of set, fold in the piperrada in two or three additions.

Remove from heat while the eggs still have a gentle wobble. The residual heat will finish cooking them. Serve immediately, in warm shallow bowls.