Vegetarian Piperade
Elevate your weeknight dinners with this vibrant and hearty Vegetarian Piperade! This classic Basque-inspired dish is a colorful medley of bell peppers, onions, garlic, and juicy ripe tomatoes, slow-simmered with fragrant spices like smoked paprika, thyme, and oregano for a rich, savory sauce. The highlight of this recipe is the perfectly poached eggs nestled in the flavorful vegetable mixture, creating a satisfying meal that feels indulgent yet wholesome. Ready in under an hour, this recipe is ideal for busy schedules, offering a stunning presentation with fresh parsley and the option to serve it alongside crusty bread or fluffy cooked rice. Packed with flavor and fresh produce, this piperade is the ultimate vegetarian comfort food that will delight everyone at your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 3 large ripe tomatoes
- 3 garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 eggs
- 2 tablespoons fresh parsley
Instructions
Peel and thinly slice the onion.
Core and thinly slice the red, green, and yellow bell peppers.
Score a shallow 'X' on the bottom of each tomato, place in boiling water for 30 seconds, then transfer to cold water. Remove skins, core, and chop the tomatoes.
Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook until softened, about 5 minutes.
Stir in the sliced peppers and continue cooking for another 10 minutes, stirring occasionally.
Add the chopped tomatoes and minced garlic to the skillet. Stir in the thyme, oregano, smoked paprika, salt, and black pepper. Reduce heat to low and let simmer uncovered for 20 minutes, or until vegetables are tender and the sauce has thickened.
Using a spoon, create four small wells in the piperade mixture. Crack an egg into each well and cover the skillet with a lid. Cook until the egg whites are set but the yolks remain runny, about 5 minutes.
Garnish with freshly chopped parsley.
Serve the vegetarian piperade hot, with crusty bread or over cooked rice if desired.
Nutrition Facts
Calories |
959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1519 mg | 66% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 30.4 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 291 mg | 22% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2933 mg | 62% | |
*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.
