Recipe: Piperade

Serves 4 

Photograph: Emma Jervis

Photograph: Emma Jervis

Sat, Jun 9, 2018, 06:00

  • Serves: 4


  • 4tbs olive oil
  • 300g red, green, yellow peppers, sliced
  • 100g red or white onion, sliced
  • 4 tomatoes
  • 3 cloves of garlic, crushed
  • Salt and pepper
  • Basil leaves.
  • Chopped parsley
  • 8 eggs


 1 Heat the oil in a pan, add the peppers and onions and season well with salt and pepper. Cook slowly, without browning, until very tender (especially the peppers) and then add the tomatoes, garlic and some of the basil and increase the heat for two minutes, mixing well.  2 You can now cool the mixture and keep it in the fridge for up to five days.

3 When needed, reheat the mixture over a low heat until heated right through. Or if cooking for one, take quarter of the mixture and heat.  4 Beat the eggs lightly with salt and pepper to taste. Pour into the thickened tomato and pepper sauce. Stir until the eggs are softly scrambled. Sprinkle with the parsley and some more basil and serve immediately, before the eggs overcook.