WE END our series on cooking with peppers with a simple recipe from Terry Eaton of New Milton, Hampshire. He writes: 'It is called biperrada in Spain and was originally lifted from Cocina Espanola by Bianca Serrano.' Mr Eaton will receive a bottle of 1991 Auxerrois made by Wyken Vineyards in Stanton, Suffolk.

Biperrada Serves 4 Ingredients: 1 clove garlic, peeled and roughly chopped 1 Spanish onion, peeled and chopped 4 bell peppers, seeded, cored and cut into long strips 4 ripe tomatoes, stemmed and chopped 4 large eggs olive oil salt and pepper Preparation: Heat 2tbs olive oil in a large frying pan. Gently fry peppers for 5 minutes. Add onion (and more oil if necessary), mix well and cover pan to sweat well until onions are translucent and peppers tender, about 20 minutes. Then remove lid, raise heat and cook briefly so onions turn golden but are not burnt. Add tomatoes, tossing with onions. Add garlic. Gently whisk eggs and reserve.

When the mix is sweet, molten but not too wet, pour the eggs over it. Season as they set. Serve with hot bread and a garlicky green salad.

Next subject: pies, sweet or savoury. Entries, stating the source, are still welcome. Send them to: Emily Green, Recipe, Weekend Features, The Independent, 40 City Road, London EC1Y 2DB.