Eggs piperade

AT A GLANCE

  • Serves 4 people

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.

  • 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
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.

Topics:

FAST, GARLIC, SPRING, FRENCH, EGGS, TOMATOES, LUNCH, CAPSICUM

Recipe:

EMMA KNOWLES

Photography:

JOHN PAUL URIZAR

Styling:

EMMA KNOWLES , LISA FEATHERBY

FEATURED IN

Oct 2015

Oct 2015

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