Eggs Piperade

Eggs Piperade

(4 servings)    Printable Version
  • 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 teaspoon ground red pepper
  • 14 and 1/2 ounce can diced tomatoes - undrained
  • 4 large eggs - lightly beaten
  • 1 Tablespoon fresh parsley - chopped
Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and garlic; saute for 5 minutes. Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender.

Uncover, and cook for 1 minute or until liquid almost evaporates. Gently stir in eggs; cover, and cook 3 minutes or until set. Garnish with parsley, if desired. Cut into wedges to serve.


A delicious mix of eggs, tomatoes, bell peppers and spices. This is a classic dish that's been around for generations. Each serving is about 134 calories.

Mr Breakfast would like to thank taintfair for this recipe.

Comments About This Recipe
What do you think of Eggs Piperade?
Overall Average Rating = 4 (out of 5)
Based on 1 vote.


Official Member: Team BreakfastFrom charlier (Team Breakfast Member)
Rating (out of 5):  

Good recipe, but you need to put the skillet under the broiler for 1 minute at the end so the top of the eggs get completely set.

Comment submitted: 7/3/2013 (#16107)





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