Eggs Piperade | Basque Piperade Recipe | Kitchenstagram
If you’re looking for a quick, nutritious and absolutely delicious meal, Eggs Piperade is the perfect choice. A classic dish from the Basque region, Piperade is known for its vibrant mix of bell peppers, onions and tomatoes. When combined with creamy scrambled eggs, it transforms into a hearty and flavourful meal that’s ready in no time. Whether you’re making a light lunch, a filling brunch, or even a simple dinner, this dish is a fantastic go-to-option.
Piperade is a staple in Basque cuisine, originated in the 19th century. The name is derived from the Latin word “piper,” meaning pepper, which reflects the dish’s key ingredient- bell peppers. Traditionally, it features green peppers, but adding red bell peppers enhances the dish’s colour and sweetness. The combination of sautéed onions, tender peppers and juicy tomatoes creates a rich, slightly sweet and savoury base that pairs beautifully with soft scrambled eggs.
Eggs Piperade is a balanced meal packed with nutrients. The bell peppers are rich in Vitamins A and C, while Eggs provide high-quality protein and essential nutrients. This dish is naturally low in carbs and can be enjoyed on its own or with crusty bread like a toasted baguette for extra texture and flavour.
Another great feature of Eggs Piperade is its adaptability. It can be served as a stand-alone meal, paired with grilled meats or used as a topping for rice or pasta. You can also customize it by adding ingredients like garlic, herbs or even cheese for extra depth of flavour.
Perfect for those moment when you need a quick and healthy meal, this dish is ready in under 30 minutes with minimal effort. Whether you’re cooking for yourself or serving guests, Eggs Piperade is a delicious way to bring a taste of the Basque region to your table.
Ingredients needed for Eggs Piperade:
Eggs Piperade features a vibrant mix of fresh ingredients that bring warmth and richness to the dish. The recipe is designed for two servings, but it can be easily adjusted for larger portions.
- Peppers: Bell peppers, known for their sweetness and high vitamin C content, form the base of this dish. While green peppers are traditionally used, any colour works well.
- Onion: Red onions are suitable and red onions also provide a slightly milder taste.
- Garlic: Garlic adds depth to the dish.
- Eggs: Eggs, the heart of the dish. Organic ones are good for taste.
- Tomatoes: Tomatoes adds juiciness and acidity.
- Herbs: Dried thyme and bay leaf provide warmth and aromatic depth.
Serving suggestions:
Serve with a thick slice of fresh bread or hot buttered toast or roti for a comforting meal. It’s also delicious on its own or as a flavourful wrap filling, adding versatility to your dish.
Storage Tips:
This dish is best enjoyed immediately for the freshest taste.
Ingredients
For Piperade:
2 tbsp Extra Virgin Olive Oil
1 tbsp Butter
1 no. Bay Leaf
1 no. Onion, finely chopped
1 tbsp Garlic, minced
1 no. Green Bell Pepper
1 no. Red Bell Pepper
4 nos. Tomato, chopped
Salt to taste
1 tsp Freshly cracked Black Pepper
1 tsp dried Thyme
For Scrambled Eggs:
4 nos. Egg
1 Heaped tbsp Butter
Salt to taste
1 tsp Freshly cracked Black Pepper
Preparation
For Piperade:
- Step 1: In a pan, heat oil and butter. Then add bay leaf, sauté for a minute.
- Step 2: Then add chopped onion and sauté for 3-4 minutes. Add minced garlic and sauté for few more minutes.
- Step 3: Add green bell peppers and red bell peppers and salt to taste. Cover and cook for 5-6 minutes on medium-low heat.
- Step 4: Then add chopped tomatoes, dried thyme and black pepper, stir to combine. Cover and cook for 8-10 minutes on medium-low heat, until the vegetables are soft. Turn off the heat and keep aside.
For Scrambled Eggs:
- Step 5: Crack eggs into a bowl, add salt to taste, freshly cracked black pepper and whisk together.
- Step 6: Heat a pan with butter on low heat. Then add in the egg mixture and start mixing continuously, remember to be gentle and bring the eggs from the outside to the inside, about 6 minutes after adding the eggs, they should be really creamy but have texture to them and be fully cooked through. Remove the pan from the heat.
- Step 7: To serve divide the cooked vegetables into 2 plates, divide the scrambled eggs on top. Serve and enjoy!!
Pro tips:
Cook veggies on medium heat to preserve the extra virgin olive oil’s flavour, enhancing their taste.
For the perfect scrambled eggs, cook on low heat.
Stir gently and consistently for about six minutes to achieve a soft, creamy texture.
Avoid rushing the process- patience ensures the best flavour and texture.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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