Piperada Bocadillo - Basque Egg and Pepper Sandwich

From the kitchen of One Perfect Bite...A bocadillo is a sandwich that's made with what the Spaniards call a barra de pan, or split baguette. A piperada is the Basque version of a butter-rich omelet that's made with a mixture of peppers, onions, garlic and tomatoes. The mixture is called piperade. One taste of piperade will transport you to Basque country, leaving no doubt in your mind as to why this is the signature dish of the region. Once the egg and piperade are combined and warmed through, the resulting piperada is stuffed into a bocadillo to make one of the best sandwiches you've ever had. It's a favorite of mine and I have it more often than I should. I am a huge fan of Spanish cooking, especially that which is done in the regions that border France. Three words come to mind when I think about the food of the area; hearty, healthy and delicious. I really hope you'll try this.

Piperada Bocadillo - Basque Egg and Pepper Sandwich...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons olive oil + oil to brush baguettes
2 small onions, coarsely chopped
2 red bell peppers, seeded and coarsely chopped
2 yellow or orange bell peppers, seeded and coarsely chopped
2 large garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes
1 (14.5-oz.) can diced red peppers, drained
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 long French baguette or 6 rolls, split
2 tablespoons butter
7 large eggs, beaten
Salt and pepper
Optional garnish: fresh basil leaves

Directions:
1) Heat olive oil in a large heavy skillet over medium heat. Add onions and cook, stirring occasionally, until onions are soft but not brown, about 5 minutes.
2) Add bell peppers, garlic and chili flakes to pan. Cook for 5 minutes. Stir in tomatoes and oregano. Add salt and pepper to taste. Cook, covered, until peppers are soft and liquid has evaporated, about 15 to 20 minutes.
3) Meanwhile, preheat oven to 400 degrees F. Scoop some bread from lower portion of bread or rolls to form a shallow well. If using a long loaf, cut it into 6 equal pieces. Brush cut surfaces of bread with olive oil and place on a baking pan. Bake until crisp and light gold in color, about 8 minutes.
4) Meanwhile, melt butter in another skillet. Add eggs and cook, stirring, until softly scrambled. Turn off heat. Stir in pepper mixture. Adjust seasoning to taste. Divide among pieces of bread. Sprinkle with basil leaves. Serve hot or warm. Yield 6 servings.

Cook's Note: Baked Scrambled eggs can be used in this recipe.