Egg Piperade

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • 1 tbsp - olive oil
  • 1 - large onion, chopped
  • 3 - cloves garlic, finely chopped
  • 1 each - large green, red and yellow sweet pepper, seeded and thinly sliced
  • 8 - eggs
  • 1/2 tsp - salt and pepper to taste
  • 4 - plum tomatoes, seeded and chopped
  • 1 tbsp - each finely chopped fresh basil and Italian parsley

How to Make Egg Piperade

  • In a large, non-stick skillet, heat oil over medium heat saute onion, garlic and pepper for 5 mins or until soft.
  • Whisk together eggs, salt and pepper.
  • Stir in tomatoes.
  • Pour into skillet with vegetables and immediately reduce heat to medium low
  • As mixture begins to set, gently move spatula across bottom and sides of skillet
  • Cook until eggs are thickened and moist
  • Garnish with basil and parsley