Go Back
–+ servings
Print Recipe

Piperade With Eggs

Prep Time10 minutes
Cook Time9 minutes
Course: Breakfast, dinner, lunch, Snack
Cuisine: French, Mediterranean, Spanish
Servings: 2 servings

Ingredients

  • 3 tbsp olive oil and/or butter plus more if needed
  • pinch red pepper flakes
  • 1 cup onion, diced
  • 1 cup bell peppers, diced
  • 3 cloves garlic, finely chopped
  • 2 small roma tomatoes, seeded and diced (about a cup)
  • 4 large eggs (2 per person)
  • salt and pepper to taste
  • 1 handful chopped parsley and/or other fresh herbs

Instructions

  • Heat the oil and red pepper flakes over medium heat.
  • Saute the peppers and onions until they've softened and begun to change color, five minutes or so.
  • Add in the tomatoes and garlic. Season with salt, pepper and half of the parsley. Lower the heat and cook for another couple of minutes.
  • Beat the eggs with some salt and pepper and add to the veggies. Stir as you would for scrambled eggs with the goal of keeping the curds as soft as possible.
  • Garnish with the remaining parsley and serve with toast.