Piperade Recipe

Michelle Kim

Prepare a classic Piperade, a Basque dish made with peppers, tomatoes, and eggs, perfect for a light meal.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Basque

Servings

Calories 180 kcal

Equipment

1 Skillet For cooking the piperade
1 Cutting board For chopping vegetables

Ingredients

2 Red bell peppers Sliced
1 Green bell pepper Sliced
1 Large onion Chopped
2 tbsp Olive oil
3 Ripe tomatoes Chopped
1 clove Garlic Minced
4 Eggs Beaten
to taste Salt and pepper
1 tsp Paprika
to serve Crusty bread Optional

Instructions

Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until soft.
Add sliced bell peppers and cook until they are tender.
Add chopped tomatoes, salt, pepper, and paprika. Cook until the tomatoes are soft and the mixture becomes a sauce.
Lower the heat and pour in the beaten eggs. Stir gently until the eggs are just set but still creamy.
Serve the piperade hot, optionally with crusty bread.

Notes

Add ham or prosciutto for a non-vegetarian version.

Nutrition

Serving: 150gCalories: 180kcalCarbohydrates: 10gProtein: 8gFat: 12gSaturated Fat: 2gCholesterol: 190mgSodium: 250mgPotassium: 350mgFiber: 3gSugar: 6gVitamin A: 92500IUVitamin C: 61.9mgCalcium: 540mgIron: 0.3mg

Keyword eggs, Peppers, Piperade, Tomatoes, Vegetarian