Eggs Pipérade

Pipérade originally comes from the Basque region of France, which influenced modern Creole cooking. This egg version resembles a frittata and highlights pipérade’s quintessential combination of onion, tomato and bell pepper.  This recipe comes to us from our friends at myrecipes.com.

Serves 4

• 1 teaspoon olive oil
• 3/4 cup red bell pepper, chopped
• 3/4 cup green bell pepper, chopped
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 to 1/2 teaspoon ground red pepper
• 1 14.5 ounce can diced tomatoes, undrained
• 4 large eggs, lightly beaten
• 1 tablespoon fresh parsley, chopped

Heat the olive oil in a large nonstick skillet over medium-high heat. Add bell peppers and garlic and sauté for 5 minutes or until bell peppers begin to soften and garlic becomes fragrant.

Add thyme, salt, ground red pepper and tomatoes to the pan. Cover, reduce heat to medium and cook 7 minutes or until bell peppers are tender.

Uncover and cook 1 minute or until liquid almost evaporates. Gently stir in lightly beaten eggs, cover, and cook 3 minutes or until set.

Serves garnished with parsley. Cut into wedges and enjoy.