Piperade (Basque Scrambled Eggs) Recipe

Name: Piperade (Basque Scrambled Eggs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 2 tablespoons olive oil; 1 cup thinly-sliced onion; 2 green bell peppers, cut into strips; 1 pound tomatoes, peeled and roughly chopped; 2 teaspoons chopped garlic; 2 tablespoons chopped fresh basil; Salt and pepper; 4 eggs; 2 to 4 slices ham, fried or grilled, for serving; Fried bread croutons, for serving

Servings: persons

2 tablespoons olive oil
1 cup thinly-sliced onion
2 green bell peppers, cut into strips
1 pound tomatoes, peeled and roughly chopped
2 teaspoons chopped garlic
2 tablespoons chopped fresh basil
Salt and pepper
4 eggs
2 to 4 slices ham, fried or grilled, for serving
Fried bread croutons, for serving

1
Heat olive oil in a large saute pan and cook onion until softened and beginning to turn golden.
2
Add peppers and cook 15 minutes, until tender.
3
Add tomatoes, garlic, basil and season to taste with salt and pepper.
4
Simmer until tomatoes are pulpy.
5
Thoroughly beat eggs in a small bowl, add to tomato mixture, and stir until they begin to thicken; remove from heat before they solidify.
6
Serve on heated plates, topped with fried ham slice or slices, and surrounded with croutons.

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: 2 tablespoons olive oil, 1 cup thinly-sliced onion, 2 green bell peppers, cut into strips, 1 pound tomatoes, peeled and roughly chopped, and more.

Yes, Piperade (Basque Scrambled Eggs) falls under the Breakfast 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.

Piperade (Basque Scrambled Eggs)

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