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Piperade

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A Basque dish that is very versatile Great for lunch or can be served as a side to air dried ham, also great with pan fried calves liver or sausages.

A Basque dish that is very versatile Great for lunch or can be served as a side to air dried ham, also great with pan fried calves liver or sausages.

Ingredients

Serves: 4

Metric Cups
  • 500 grams onions (sliced)
  • 500 grams tomatoes (skinned, deseeded and chopped)
  • 4 large red peppers (sweet, sliced thinly)
  • 6 large eggs
  • 2 cloves garlic (fat cloves, minced)
  • olive oil (for frying)
  • 18 ounces onions (sliced)
  • 18 ounces tomatoes (skinned, deseeded and chopped)
  • 4 large red bell peppers (sweet, sliced thinly)
  • 6 large eggs
  • 2 cloves garlic (fat cloves, minced)
  • olive oil (for frying)

Method

Piperade is a community recipe submitted by ProastioMinger and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a wide pan fry the onions and peppers, on a low heat till very soft. The onions should be golden not burned.
  • Add the toms and the garlic add a pinch of dried Thyme salt to taste and a crack of black pepper. At this point I sometimes add some dried chilli if I want it spicy but this is not in the original recipe. Cover and let it cook down to almost a puree.
  • Now add the beaten eggs and stir as you would to make normal scrambled eggs, done
  • In a wide pan fry the onions and peppers, on a low heat till very soft. The onions should be golden not burned.
  • Add the toms and the garlic add a pinch of dried Thyme salt to taste and a crack of black pepper. At this point I sometimes add some dried chilli if I want it spicy but this is not in the original recipe. Cover and let it cook down to almost a puree.
  • Now add the beaten eggs and stir as you would to make normal scrambled eggs, done
  • Additional Information

    The basic recipe comes from Elizabeth David's French Country Cooking, I have changed it slightly to suit my taste

    The basic recipe comes from Elizabeth David's French Country Cooking, I have changed it slightly to suit my taste

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