Eggs Piperade, a straightforward and comforting dish, brings together the simplicity of eggs and the bold flavors of piperade—a tomato-based sauce with sautéed peppers and onions. It's a no-fuss, hearty meal that's as tasty as it is easy to make. Whether enjoyed for breakfast, brunch, or dinner, Eggs Piperade proves that sometimes, the most basic ingredients create the most delicious and satisfying dishes. So, dig in and savor the goodness of this timeless classic. Although I normally enjoy them for brunch, Eggs Piperade is an easy and delicious meal anytime of the day.
What is great about Eggs Piperade?
The piperade sauce bursts with vibrant flavors from sautéed peppers, onions, and tomatoes, creating a satisfying and zesty base for the eggs.
It's the kind of hearty and satisfying meal that brings comfort and warmth to your table, making it perfect for breakfast, brunch, or a quick dinner.
Eggs provide a high-quality source of protein, making Eggs Piperade a filling and nutritious choice.
You can adapt the recipe to suit your taste by adding ingredients like chorizo, ham, or cheese for extra flavor and variety.
Tips
Cook veggies separate from eggs - don't want the moisture from veggies to get into the egg's texture.
By using canned peeled tomatoes you can avoid chewy tomato skins.
Allow the vegetables to cook low and slow to develop rich flavors in the piperade sauce. This may take 15-20 minutes.
Adjust the amount of red pepper flakes or paprika to control the spiciness of the piperade sauce according to your preference.
To achieve perfectly runny yolks, add the eggs to the piperade sauce and cover the pan. Cook on low heat just until the whites are set but the yolks are still runny.
Eggs Piperade
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 2 Servings
Ingredients:
1 tablespoon olive oil
1 small onion
½ red bell pepper/capsicum
½ green bell pepper/capsicum
1 clove garlic
1 large tomato
2 eggs
Pinch smoked paprika
Fresh parsley
Salt and black pepper
Directions:
1. Saute the onion in the oil over a low-medium heat for 5 minutes until starting to soften.
2. Add the sliced peppers/capsicum and cook for five minutes.
3. Add the garlic and chopped tomato and cook for a couple of minutes.
4. Pour the eggs over the vegetables, sprinkle with smoked paprika (if using) and cook over a low heat until just cooked through and still soft.
5. Season to taste with salt and black pepper.
6. Serve straight away garnished with parsley, if using.
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