Instructions
Discard the stem, white parts and seeds of the pepper. Chop the pepper into small pieces. Chop the tomato into small pieces and add to the pepper. Peel the avocados, discard the pits and add the flesh in chunks into the bowl with the pepper and tomatoes. Mash the avocado, incorporating the pepper and tomato into the mixture. Add lime juice and some salt. Taste and add more juice or salt as needed. Serve with chips. Makes about 1-1/2 cups
Afternoon match is between France and Uruguay. For that you could make Piperade with Eggs, spicy, delicious and filling. Serve it with crusty French bread of course.
Piperade with Eggs
4 tablespoons olive oil
2 medium onions, chopped
2 green bell peppers, deseeded and chopped
2 large cloves garlic, finely chopped
5 tomatoes, deseeded and chopped
2 tablespoons chopped fresh parsley
cayenne pepper
8 eggs
1 cup chopped ham
salt to taste
Heat the olive oil in a large, deep sautepan over medium heat. Add the onions and peppers and cook for , stirring occasionally. Add the garlic and tomatoes and cook for or until vegetables are soft and most of the liquid has evaporated. Sprinkle with parsley and cayenne pepper to taste. Beat the eggs and pour them over the vegetables. Cook, stirring gently until the eggs have the consistency of scrambled eggs. Scatter the ham on top. Sprinkle with salt to taste and serve. Makes 4 servings