Egg Piperade

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1 tbsp (15 mL) olive oil
1 large onion, chopped
3 cloves garlic, finely chopped
1 each large green, red and yellow sweet pepper, seeded and thinly sliced
8 eggs
to taste salt and pepper
4 plum tomatoes, seeded and chopped
1 tbsp (15 mL) each finely chopped fresh basil and Italian parsley


In a large, non stick skillet, heat oil over medium heat; saute onion, garlic and pepper for 10 minutes or until soft. Whisk together eggs, salt and pepper. Stir in tomatoes. Pour into skillet with vegetables and immediately reduce heat to medium low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but they are still moist. Garnish with basil and parsley.

Preparation: 15 minutes

Cooking: 15 minutes