This recipe for eggs cooked in sautéed peppers with seasonings and tomatoes is a version of piperade from the Basque region of France. Variations abound all around the Mediterranean, with different seasonings like cumin or za’atar, and seasonal vegetables like artichokes, zucchini, eggplant, or potatoes. One seeded jalapeño will give a moderate amount of spicy heat; if you like it hot, substitute a hotter fresh hot pepper, or splash on some hot sauce before serving.
Serves 2 to 4
Time: 45 minutes
2 tablespoons olive oil
1 red bell pepper, seeded and sliced into thin strips
1 green, yellow, or orange bell pepper, seeded and cut into thin strips
1 fresh hot pepper, minced, or a pinch of cayenne pepper
1½ cups sliced onions
½ teaspoon salt
3 garlic cloves, minced or pressed
1 teaspoon fresh thyme, or ½ teaspoon dried
1 teaspoon sweet paprika
1 (14-ounce) can diced tomatoes
4 large eggs
2 tablespoons chopped fresh parsley
¼ cup crumbled chèvre cheese (optional)
Crusty baquette or toast, for serving
Warm the oil in a large skillet, add the bell peppers and hot pepper, and sauté on fairly high heat, stirring often, until softened and lightly browned, 5 to 10 minutes. Add the onions, salt, garlic, thyme, and paprika, lower the heat, and cook, stirring often to avoid scorching, for 5 minutes. Stir in the tomatoes and raise the heat until the mixture is bubbling, then lower it to a gentle simmer. Cover and cook until the vegetables in the sauce are quite tender, 5 to 10 minutes.
Break each egg into its own quarter of the pan, sprinkle with the parsley, and cover. Cook on low heat until the egg whites are just set.
Serve at once, topped with cheese if you like, with a crusty baguette or toasted bread.
Piperade simply must be served with some kind of bread. At brunch, Bialys would be good. For supper, serve with a baguette and a green vegetable on the side, perhaps Spicy Roasted Broccoli or a green salad, such as Kale, Jicama, and Orange Salad.