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September 1999 Issue
Origanum majorana -- Marjoram
by Rossana S. Tarantini
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Catalan Eggs

Sometimes, when I make these, I'll substitute jalapeno peppers for some of the sweet red peppers.
  • 4 tbsp olive oil
  • 1/2 Spanish onion cut into bits sized chunks and separated
  • two small sweet red peppers, cored, seeded and cut into strips
  • 2 small zucchini in slices
  • 2 or 3 tomatoes, roughly chopped
  • salt and freshly ground black pepper
  • 1 1/2 tbsp chopped fresh marjoram
  • 1 1/2 tbsp chopped fresh parsley
  • 6 large eggs, slightly beaten
Heat the oil in a large frying pan that has a lid. Add the onion when the oil is just to its smoking point, reduce heat and fry over medium heat for about ten minutes, until nicely softened. Add the red pepper (and jalapeno if you're using it) stirring for another seven to eight minutes then the zucchini and continue cooking for five minutes more or so. Don't let the zucchini get too well cooked, nothing worse than mushy zucchini! LOL

Add the tomatoes and season with salt and pepper; stir in the herbs. Cover and allow it to simmer for ten minutes.

Stir the beaten eggs into the vegetable mixture. Cook over low heat for three or four minutes until the eggs have set. Remove from heat, let stand covered five minutes and serve straight from the pan with a loaf of crusty French bread and a crisp salad.

  • Yields: 2 - 4 servings depending on appetites
  • Preparation Time: about 30 minutes
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