Basque Peppers with Scrambled Eggs
For the vegetables: Peel and finely chop the shallot and garlic. Rinse the bell peppers, cut in half, remove seeds and white ribs, and cut into thin strips.
For the scrambled eggs: In a bowl, beat the eggs with the milk. Season with salt, pepper and nutmeg to taste.
For the vegetables: Heat 2 tablespoons of the oil in a skillet. Add the shallots and garlic, and cook until translucent. Add the peppers and tomato puree, and cook until starting to soften. Season with salt and pepper to taste. Continue to cook until soft, about 2-3 minutes.
For the scrambled eggs: Melt the butter in another skillet set over low heat. Add the eggs and cook, while stirring, for 2-3 minutes. Do not allow to brown. Cook the eggs just until set and still moist.
For serving: Arrange the scrambled eggs and vegetables on plates. Sprinkle with herbs and serve with toast if desired.