Eggs Piperade

"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"
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:




  • 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.

Questions & Replies

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  1. 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
  2. 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


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