Name: Eggs piperade
Yield: 4
Ingredients: 50 ml olive oil; 1 onion, thinly sliced; 1 red capsicum, thinly sliced; 1 yellow capsicum, thinly sliced; 2 garlic cloves, finely chopped; 2 tomatoes, diced; 6 eggs, lightly beaten; To serve: thyme sprigs and coarsely chopped flat-leaf parsley; To serve: crusty baguette and butter

Eggs piperade is a classic French Basque dish and a highly versatile one at that – it’s equally at home on the breakfast table as it is dinner or lunch.

Ingredients

50 ml olive oil

1 onion, thinly sliced

1 red capsicum, thinly sliced

1 yellow capsicum, thinly sliced

2 garlic cloves, finely chopped

2 tomatoes, diced

6 eggs, lightly beaten

To serve: thyme sprigs and coarsely chopped flat-leaf parsley

To serve: crusty baguette and butter

Method

Main

1.Heat oil in a large frying pan over medium-high heat. Add onion, capsicum and garlic, cover and cook, stirring occasionally, until very tender (8-10 minutes). Add tomato, season to taste and simmer uncovered until beginning to break down (4-5 minutes). Gently stir in egg and cook, stirring occasionally, until scrambled (3-4 minutes). Scatter with thyme and parsley and serve hot with a crusty baguette and butter.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Ingredients

Method

Main

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