Eggs Piperade

Robyn

Piperade is a Basque dish made with onions, bell peppers/capsicums and tomatoes. Here I have added eggs which are scrambled with the vegetables, to make a protein filled easy lunch.

5 from 3 votes

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Prep Time 5

Cook Time 15

Total Time 20

Course brunch, Lunch

Cuisine Basque, French, spanish

Servings people

Calories 173 kcal

Ingredients

1 tablespoon olive oil
1 small onion finely diced
½ red bell pepper/capsicum thinly sliced
½ green bell pepper/capsicum thinly sliced
1 clove garlic minced
1 large tomato roughly chopped
2 eggs lightly beaten with a fork
pinch smoked paprika optional
fresh parsley to serve, optional
salt
black pepper

Instructions

Saute the onion in the oil over a low-medium heat for 5 minutes until starting to soften.
Add the sliced peppers/capsicum and cook for five minutes.
Add the garlic and chopped tomato and cook for a couple of minutes.
Pour the eggs over the vegetables, sprinkle with smoked paprika (if using) and cook over a low heat until just cooked through and still soft.
Season to taste with salt and black pepper.
Serve straight away garnished with parsley, if using.

Nutrition

Calories: 173kcalCarbohydrates: 11gProtein: 7gFat: 12gSaturated Fat: 2gCholesterol: 164mgSodium: 71mgPotassium: 442mgFiber: 3gSugar: 6gVitamin A: 2037IUVitamin C: 77mgCalcium: 42mgIron: 1mg

Keyword easy brunch, easy lunch, scambled eggs recipe

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