Piperada
Piperada is a vibrant and hearty Basque-inspired dish that combines the smoky sweetness of sautéed bell peppers, onions, and garlic with tangy ripe tomatoes and creamy scrambled eggs. This one-pan wonder is infused with the richness of extra-virgin olive oil and seasoned with a touch of paprika for added depth, making it both comforting and packed with Mediterranean flavor. Ready in under 45 minutes, Piperada is perfect for a quick weeknight meal or a luxurious weekend brunch. Serve it warm, garnished with fresh parsley, alongside crusty bread to soak up every last bit of the savory sauce. This wholesome recipe not only celebrates fresh, simple ingredients but also delivers a burst of color and flavor to your table, making it an irresistible crowd-pleaser!
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Recipe Information
Ingredients
- 2 red bell peppers
- 1 green bell peppers
- 1 yellow bell pepper
- 1 large onion
- 2 garlic cloves
- 3 ripe tomatoes
- 3 tablespoons extra-virgin olive oil
- 4 eggs
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon paprika (optional)
- 1 tablespoon fresh parsley (for garnish)
Instructions
Wash and core the bell peppers. Slice them into thin strips and set aside.
Peel and thinly slice the onion. Mince the garlic cloves. Set both aside.
Score the tomatoes with an 'X' at the bottom, then blanch them in boiling water for 30 seconds. Immediately transfer them to iced water to cool. Peel the skins off, chop the tomatoes, and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the sliced onions and garlic to the pan. Sauté for about 5 minutes, stirring occasionally, until the onions are soft and translucent.
Add the sliced peppers and sauté for another 10 minutes, stirring occasionally, until they start to soften.
Stir in the chopped tomatoes, salt, black pepper, and optional paprika. Lower the heat to medium-low and let the mixture simmer gently for about 15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
Crack the eggs into a small bowl and beat them lightly with a fork.
Push the vegetables to one side of the pan, creating a small space, and pour the beaten eggs into the empty area. Slowly stir the eggs to scramble them, then gradually mix them into the cooked vegetables. Cook for 2-3 minutes until the eggs are just set but still creamy.
Remove the skillet from the heat. Taste and adjust seasoning with more salt and pepper, if needed.
Transfer the Piperada to a serving dish or serve directly from the pan. Garnish with freshly chopped parsley.
Serve warm with crusty bread or as a side dish.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 8.4 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 546 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
