Piperade
Discover the vibrant flavors of southern France with this classic Piperade recipe, a Basque-inspired vegetable medley that’s equal parts hearty and elegant. This simple yet satisfying dish combines sweet bell peppers, juicy ripe tomatoes, and aromatic onions and garlic, all simmered together with a bay leaf to create a richly flavored base. A finishing touch of gently cooked eggs adds a creamy texture, while fresh parsley brightens every bite. Perfect as a light main course or a versatile side dish, Piperade pairs beautifully with crusty bread, steamed rice, or grilled meats. Ready in just 50 minutes, this one-pan dish is a celebration of fresh, Mediterranean ingredients, making it an ideal choice for a comforting, wholesome meal. Whether you’re cooking for brunch, lunch, or dinner, Piperade is sure to impress with its rustic charm and bold taste.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 3 medium bell peppers (red, green, or yellow)
- 3 garlic cloves
- 4 medium tomatoes, ripe
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 eggs
- 2 tablespoons parsley, fresh
- 1 bay leaf
Instructions
Begin by preparing your ingredients: chop the onion and the bell peppers into thin strips. Mince the garlic. Peel and dice the tomatoes.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the chopped onion to the skillet and cook for approximately 5 minutes until it becomes translucent, stirring occasionally.
Add the bell peppers to the skillet and continue cooking for another 5 minutes until they start to soften.
Stir in the minced garlic and cook for 1 minute until the garlic is fragrant.
Add the diced tomatoes, salt, black pepper, and the bay leaf to the skillet. Mix well to combine all the ingredients.
Cover the skillet and let everything simmer together on a low heat for 15-20 minutes, stirring occasionally until the vegetables are tender and the mixture has slightly thickened.
Meanwhile, beat the eggs in a small bowl until they are well mixed.
Once the piperade has reached the desired consistency, remove the bay leaf.
Pour the beaten eggs evenly over the vegetable mixture in the skillet, and gently stir to allow the eggs to integrate without scrambling them. Cook for an additional 4-5 minutes until the eggs are just set.
Taste and adjust the seasoning if necessary. Sprinkle the freshly chopped parsley on top before serving.
Serve the piperade hot with a side of crusty bread or steamed rice, or enjoy it as a topping for grilled meats or fish.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 568 mg | 25% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.4 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 667 mg | 14% | |
*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.
