Piperade

Ingredients

• 2 tbsp Olive oil
• 1 large, thinly sliced Yellow onion
• 3, thinly sliced Bell peppers (mix of red and green)
• 3 cloves, minced Garlic
• 2, chopped Ripe tomatoes
• 1/2 tsp Smoked paprika
• 1/4 tsp Espelette pepper or cayenne(optional)
• 4 Eggs
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp, chopped Fresh parsley or basil(optional)

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for 8-10 minutes until softened and lightly golden.

2. 2

   Add the sliced bell peppers, garlic, smoked paprika, and Espelette pepper. Cook for 10 minutes, stirring occasionally, until the peppers are tender.

3. 3

   Stir in the chopped tomatoes, salt, and black pepper. Simmer uncovered for 8-10 minutes until the tomatoes break down and the mixture thickens slightly.

4. 4

   Beat the eggs in a bowl with a pinch of salt. Push the vegetable mixture to one side of the skillet or reduce heat to low, pour in the eggs, and gently fold them into the peppers and onions until softly set, about 2-3 minutes.

5. 5

   Taste and adjust seasoning, then scatter with fresh parsley or basil and serve warm, straight from the pan.