Piperada Sandwich Basque Omelette

From the food and cooking of spain, africa and the middle east. posted for zwt iii.

Heat 4 t olive oil in a large heavy frying pan.

Add the onions and cook over a gentle heat , stirring occasionally , for about 5 minutes till they are softened but not colored.

Add the peppers , garlic and cayenne to the pan.

Cook for another 5 minutes , stirring , then add the tomatoes , seasoning and oregano.

Cook over moderate heat for 15-20 minutes till peppers are soft and most of the liquid has evaporated.

Preheat oven to 400.

Cut the bread in half lengthwise , trim off ends and cut into six equal pieces , brush with remaining olive oil.

Place bread on baking trays and bake for 8-10 minutes till crisp and just turning golden.

Heat the butter in a pan till it bubbles , add eggs and cook , stirring , till softly scrambled.

Turn off heat and stir in the pepper mixture.

Divide evenly among the pieces of bread and sprinkle with basil , if using.

Serve hot or warm.

olive oil, onions, bell peppers, garlic cloves, cayenne, tomatoes, oregano, french bread, butter, eggs, salt, pepper, basil