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.

This Recipe is Categorized In:

,

This Recipe's Ingredients:

, , , ,

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

View Our Nutritional Guidelines

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

Recipe Unit Conversions