Sunday Brunch: Piperade Recipe

1. 1

   Fry the bacon until crisp. Drain and cool

2. 2

   Heat a little olive oil in a frying pan and fry the bread cubes until golden.

3. 3

   Heat 3 tablespoons olive oil in a separate pan and briefly fry the garlic and the tomatoes.

4. 4

   Add the onions or chives and eggs at the same time and cook gently, as for scrambled eggs. Stir in the croutons and the parsley or cilantro and season.

5. 5

   Serve on individual plates and garnish with two slices of bacon crisscrossed on each.

* Per serving · 4 servings · Values may vary.

No additional tips available.