Sunday Supper

For a quick and simple meal for 4, warm the reserved piperade in a small saucepan over low heat.

Meanwhile, lightly beat 6 large eggs in a mixing bowl; season with a little salt and freshly ground black pepper. Heat 2 tablespoons of unsalted butter in a large nonstick skillet over medium heat and, when the bubbles subside, add the eggs. Cook the eggs, stirring, until they form soft curds.

Spoon the piperade into shallow soup bowls and, with the back of a spoon, make a little well in the center. Fill each well with some scrambled eggs. Drizzle the eggs and piperade with a little olive oil. Serve immediately with slices of toasted country bread rubbed with garlic and drizzled with olive oil.

-- Dorie Greenspan