Prep 10 mins
Cook 15 mins
Got this recipe out of cooking light. Piperade is a dish from the Basque region of France that always includes tomatoes and bell peppers. This version with eggs is similar to a frittata. Serve this dish with roasted potatoes
- 1 teaspoon olive oil
- 3⁄4 cup chopped red bell pepper
- 3⁄4 cup chopped green bell pepper
- 1 clove garlic, minced
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1⁄4-1⁄2 teaspoon ground red pepper
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 4 large eggs, lightly beaten
- 1 tablespoon chopped fresh parsley, optional
- Heat oil in a large nonstick skillet over medium-high heat.
- Add bell peppers and garlic; saute 5 minutes.
- Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender.
- Uncover, and cook 1 minute or until liquid almost evaporates.
- Gently stir in eggs; cover, and cook 3 minutes or until set.
- Garnish with parsley, if desired.
- Cut into wedges.
I was very surprised at how well my family liked this dish. Although next time I will either use less ground red pepper or leave it out all together. Krisp69
Excellent flavor I used 1/2 tsp of cayenne flakes. Used fresh tomatoe (had a surplus on hand) it worked well even with cutting the recipe to 2 eggs. Love the touch of thyme. Because I only used 2 eggs my end result was thinner, more like an omelete but very delicious. Thanks for a great egg recipe Tish