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

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.

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Nutrition Information

Eggs Pipérade

Servings per Recipe: 4

Amount per Serving

Calories:  134

Calories from Fat:  62

Total Fat:  6.8g

Saturated Fat:  1.8g

Cholesterol:  10.7g

Sodium:  476mg

Carbohydrates:  10.7g

Dietary Fiber:  1.4g

Protein:  8.1g

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