Recipe for pipérade with peppers

300 g of red peppers - 300 g of green peppers - 1 bunch of parsley – 3 cloves of garlic - olive oil - 6 eggs - salt - pepper – powder of Espelette pepper

Rinse the peppers. Cut off their base, slice them open and deseed and remove the white parts, before slicing the skin thinly.
Heat five tablespoons of olive oil in a saucepan, add the chopped garlic, the peppers, the parsley, the salt and a pinch of Espelette pepper powder. Cover and simmer for approximately 30 minutes.
As the cooking reaches its end, beat the eggs into an omelette in a salad bowl, and add salt and pepper. Whisk this in with the peppers, and let it cook slowly, as you would for scrambled eggs, for about 5 minutes.

When the eggs have taken on a creamy aspect, pour the pipérade into a serving dish.