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Piperade recipe

Recette: Oeufs à la piperade
Piperade Time Preparation Time:
Cook Time:
Total time:
Servings 4 person(s)
Difficulty level 3 out of 5
Calories Per Serving: 336 kCal (1344 kJ)
4 out of 5 (2 reviews)
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  • 8 eggs
  • 1 onion
  • 2 tablespoons oil
  • 4 tomatoes
  • 3 peppers
  • Salt, pepper
  • 1 garlic clove


  • 2 pans
  • 1 bowl


  1. Chop the onion. Heat the oil in a saucepan then add the onion to the pan and cook until lightly browned.
  2. Cut the peppers into strips and dice the tomatoes. Add both items into the pan. Salt and pepper, and add the minced garlic.
  3. Cover and simmer 20 to 30 minutes until you have a sort of "compote" texture, without a lot of liquid. If there is too much liquid, thicken it by cooking the mixture uncovered for a few minutes, stirring constantly with a wooden spoon.

  4. In a bowl, crack the eggs and break them up with a fork, but be careful not to whisk or beat them. Add salt and pepper.

  5. Pour the eggs into a pan and scramble them. Once cooked, add the vegetables; there should no longer be any juice remaining.
  6. Serve immediately while hot.

Final Thoughts...

Prime pepper season: June, July, August

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About the author...

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier.
My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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