Eggs piperade


Eggs piperade is a classic French Basque dish and a highly versatile one at that - it's equally at home on the breakfast table as it is dinner or lunch.

You'll need

50 ml olive oil 1 onion, thinly sliced 1 red capsicum, thinly sliced 1 yellow capsicum, thinly sliced 2 garlic cloves, finely chopped 2 tomatoes, diced 6 eggs, lightly beaten To serve: thyme sprigs and coarsely chopped flat-leaf parsley To serve: crusty baguette and butter

Method

  • 01
  • Heat oil in a large frying pan over medium-high heat. Add onion, capsicum and garlic, cover and cook, stirring occasionally, until very tender (8-10 minutes). Add tomato, season to taste and simmer uncovered until beginning to break down (4-5 minutes). Gently stir in egg and cook, stirring occasionally, until scrambled (3-4 minutes). Scatter with thyme and parsley and serve hot with a crusty baguette and butter.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2015

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