Eggs Piperade Recipe

Name: Eggs Piperade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 teaspoon olive oil; 3/4 cup chopped red bell pepper; 3/4 cup chopped green bell pepper; 1 clove garlic, minced; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 - 1/2 teaspoon ground red pepper; 1 (14 1/2 ounce) can diced tomatoes, undrained; 4 large eggs, lightly beaten; 1 tablespoon chopped fresh parsley, optional

Servings: persons

1 teaspoon olive oil
3/4 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1 clove garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 - 1/2 teaspoon ground red pepper
1 (14 1/2 ounce) can diced tomatoes, undrained
4 large eggs, lightly beaten
1 tablespoon chopped fresh parsley, optional

1
Heat oil in a large nonstick skillet over medium-high heat.
2
Add bell peppers and garlic; saute 5 minutes.
3
Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender.
4
Uncover, and cook 1 minute or until liquid almost evaporates.
5
Gently stir in eggs; cover, and cook 3 minutes or until set.
6
Garnish with parsley, if desired.
7
Cut into wedges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon olive oil, 3/4 cup chopped red bell pepper, 3/4 cup chopped green bell pepper, 1 clove garlic, minced, and more.

Yes, Eggs Piperade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggs Piperade

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