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.
- 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.
Servings per Recipe:Amount per Serving
Calories from Fat: 62
Total Fat: 6.8g
Saturated Fat: 1.8g
Dietary Fiber: 1.4g
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