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Piperade
Simple but so damn tasty recipe that is a superb comfort food on a cold winters day. The fried egg on top is the perfect finishing touch.
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Course:
Breakfast, Brunch, Main Dish
Cuisine:
French
Keyword:
Eggs, Spice, Vegetables, Vegetarian
Prep Time:
15
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
1
hour
hour
Servings:
4
people
Calories:
246
kcal
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Ingredients
Metric
Imperial
1/4
cup
olive oil
4
large
eggs
free range
1
tbsp
paprika
4
large
red bell pepper
deseeded and sliced into 1/4 inch strips
1
tbsp
thyme
chopped fresh
4
large
green bell pepper
deseeded and sliced into 1/4 inch strips
3
medium
onions
peeled and sliced into quarters
5
cloves
garlic
peeled and crushed
400
g
plum tomatoes
2
tbsp
white wine vinegar
1
tbsp
salt
1
tsp
black pepper
freshly ground
Get ingredients with
Instructions
In a large frying pan heat the oil over medium to high heat.
1/4 cup olive oil
Fry the onions and cook until soft. and then add the crushed garlic and cook.
3 medium onions,
5 cloves garlic
Add the red and green peppers and cook, frequently turning the mixture over, until the peppers begin to soften.
4 large red bell pepper,
4 large green bell pepper
Add the tomatoes with juice.
400 g plum tomatoes
Add the paprika, white wine vinegar, thyme or parsley, salt and pepper.
1 tbsp paprika,
2 tbsp white wine vinegar,
1 tbsp salt,
1 tsp black pepper
Cook until peppers are soft and the juices have begun to thicken, about 20 minutes.
In a separate frying pan shallow fry four eggs.
4 large eggs
Place the cooked vegetables into individual dishes and top with a fried egg.
Sprinkle with chopped thyme or parsley.
1 tbsp thyme
Nutrition
Calories:
246
kcal
|
Carbohydrates:
9
g
|
Protein:
8
g
|
Fat:
20
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
13
g
|
Cholesterol:
212
mg
|
Sodium:
1725
mg
|
Potassium:
204
mg
|
Fiber:
3
g
|
Sugar:
3
g