Need a lunch recipe that is delicious, nutritious, and quick to make? Then try Eggs Piperade. A traditional dish from the Basque region, which uses just 5 ingredients. Piperade’s full of brightly coloured peppers and interesting flavours. Next time you’re stuck with what to get for lunch or brunch, try this.
This is such a simple recipe to put together that after the first time of making it, you’ll be pretty much able to make it from memory. So, anytime that you need a really quick meal that’s also really good for you, this is the recipe to keep in mind.
Ingredients
All of the ingredients in Eggs Piperade are listed in the recipe below. The amounts given are for two people but the recipe card is scalable, so it’s easy to work out what ingredients you’ll need if you’re feeding more people. Here are a few details about what this contains.
- Peppers – in some parts of the world I think these are called bell peppers. They’re sweet, colourful and loaded with vitamin C. Traditionally, this dish would include green peppers but this recipe is good whichever pepper you choose.
- onion & garlic – red or brown onion work. Red onions are a favourite of mine.
- eggs – use a medium-sized egg but again just use what you have. This is a forgiving dish.
- tomatoes – I’m using tomatoes on the vine here but again use what you have. Cherry tomatoes cut in half work very well.
Making Eggs Piperade
This is extremely simple.
Prepare the vegetables
- peel and thinly slice the onions into rounds.
- wash, deseed and slice the peppers. Cut out any pith inside as this can make things a little bitter.
- peel and finely chop the garlic.
- wash and roughly chop the tomatoes.
- break the eggs into a small bowl and whisk briefly.
Cook the Eggs Piperade
Time needed: 16 minutes
Making Eggs Piperade
- Heat the oil in the pan on the hob
Add the onion and garlic and stir fry for a few minutes to let the onions soften. You do not want them to take on any colour.
- Stir fry the rest of the vegetables
Add the sliced peppers and diced tomatoes and stir. Allow them to cook for a few minutes to soften. Stir them occasionally.
- Adding the Eggs
Add the beaten eggs and stir through the mixture. Leave it to cook stirring only occasionally. Add a little salt and pepper to really bring out the flavours. This won’t take very long. Once the eggs are scrambled, (are no longer raw and runny) it’s ready to serve.
Serving Eggs Piperade
There are a few different options for serving this piperade recipe. These are just a few of our ideas.
- alongside buttered toast or with garlic bread.
- use it as a filling for wraps and perhaps add some spicy siracha.
- Piperade makes a brilliant light meal but sometimes it might be helpful to add a few other things to make it more filling, more of a main meal How about adding a jacket potato, along with some salad leaves?
Preparing ahead and speeding things up
To make this recipe even quicker to make, prepare the vegetables the evening before and leave them covered in the fridge, until you are ready to cook.
Slicing the onions, peppers and tomatoes thinly will also help this dish to cook more quickly.
Use a large frying pan. The more room that the vegetables have to move in the quicker they will cook. If they’re crowded into a small pan they will steam and take longer to cook through. The eggs will also take longer to scramble. So use a good sized pan for the amount of vegetables that you are using.
Serve quickly on warmed plates for the very best piperade with scrambled eggs. Enjoy!
Would you like more recipes that are quick to prepare like this one? Then let me know in the comments…. I’d be glad to help.
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If you like this … then you may like….
- 4-ingredient Yogurt flatbreads
- Easy red Lentil Dal with coconut
- Creamy Leek and Potato Soup
- 20-minute vegetarian Mushroom Stroganoff
- Avocado Toast with variations (and other ideas)
How to make Eggs Piperade
Equipment
- frying pan
- spatulas
- kitchen knife
Ingredients
- 4 eggs medium
- 2 peppers bell peppers – two different colours look pretty
- 2 tomatoes on the vine or cherry
- 1 tablespoon olive oil
- 2 garlic cloves
- season with salt and pepper
Optional
- 1 teaspoon finely chopped basil for sprinkling
Instructions
- Prepare the vegetables. Peel and slice the onion into rounds. Thinly slice the peppers, and peel and finely chop the garlic. Chop the tomatoes and remove any hard cores in larger sized fruits.
- Break the eggs into a small bowl and whisk to break them up.
- Heat the oil in the pan, on a medium heat. Add the onions and garlic and cook for a few minutes to soften.
- Add the peppers and tomatoes and cook for a further 8 to 10 minutes until the vegetables are just soft. Season with salt and pepper.
- Add the eggs and stir through the mixture then leave it to cook for a few minutes. Stir again and once the eggs are scrambled, serve at once.
- Sprinkle with herbs if using.
Notes
Nutrition
Why not pin Eggs Piperade for later?
Yum!! Simple and so delicious. What a perfect breakfast or dinner option!
I hope you get to try it.
I had never heard of a Piperade until recently, and YUM it is good! This looks delicious over eggs and like a perfect dish for brunch
It does make a quick and filling brunch. Perfect for the weekends when there’s a little more time to enjoy it.
This was so quick to make and such a delicious combination of flavors. I wrapped mine up like you suggested with some sriracha and it was perfect!
I’m glad you enjoyed it. It is a lovely quick recipe.
This is such a flavorful way to prepare eggs. Perfect for a hearty lunch@
Yes, it does make a nice satisfying lunch, which is sometimes what you need.