Recipe for Piperade – French Scrambled eggs with peppers and tomatoes

A great summer supper dish, piperade is a speciality of Southern France, typical of the Basque region. It relies on flavourful ripe tomatoes and peppers for its appeal, which are always plentiful and cheap in summer in this region of France. This is a vegetarian recipe to cook up for the family, rather than to serve guests, as looks aren’t its strong point, but it makes a satisfying and nutritious quick family meal with plenty of French flavour.


1 onion sliced finely

3-4 peppers red and green, chopped into chunks

3-4 large ripe tomatoes

2 cloves garlic, sliced

sprig thyme

a fresh bay leaf

4 eggs

Olive oil

In a large heavy based frying pan, heat 3 tablespoons olive oil. Cook the onion over a low heat until it is soft but not coloured.

Add the peppers and cook for 10 more minutes.

Peel the tomatoes by pouring boiling water over them to loosen the skins. Chop them in to chunks

Add the tomatoes to the peppers with the garlic and herbs and allow it all to cook together until it is soft.

Beat the eggs in a bowl, then pour them into the pan with the vegetables, stirring. Continue to stir, as you do scrambled eggs, until the eggs are lightly set.

Serve with toast or crusty French bread.

Want something a little more sophisticated with that genuine French flavour? Browse our listings of French restaurants in Sheffield and book some great French cuisine this weekend.

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