French
Piperade (Basque Peppers, Tomatoes and Scrambled Eggs)
Piperade (Basque Peppers, Tomatoes and Scrambled Eggs) is French home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 3 tomatoes, chopped
- 1/2 tsp piment d'Espelette (or a pinch of cayenne)
- 3 tbsp olive oil
- 6 eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
How to cook it
- Heat the olive oil in a wide skillet and cook the onion and the red and green peppers over medium heat until softened, about 10 minutes.
- Add the garlic and piment d'Espelette and cook for 1 minute, until fragrant.
- Stir in the chopped tomatoes and simmer uncovered for 10 minutes, until the mixture thickens into a light sauce.
- Beat the eggs with the salt and pepper, pour them into the pan, and stir gently over low heat for 2 to 3 minutes, until the eggs are just softly set among the vegetables.
- Taste and adjust the seasoning, then serve hot straight from the pan.
Serve it with
A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Piperade (Basque Peppers, Tomatoes and Scrambled Eggs), read from the same composition Dinejot builds a real meal from.
-
The cooked vegetable
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Piperade (Basque Peppers, Tomatoes and Scrambled Eggs) carries eggs. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Baguette Tradition au Beurre (Fresh Tradition Baguette with Butter) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Egg and Vegetables
- How this was set
- Hand audited
When to cook it
Piperade (Basque Peppers, Tomatoes and Scrambled Eggs) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on egg, bell pepper, and tomato.
From the same kitchens
More cooking from southwestern France.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.