Piperade and Poached Eggs

Lynnda Cloutier


Piperade, a classic Basque dish featuring sweet peppers, onions, and tomatoes is used here as a flavorful base for poached eggs.


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  • ·
    2 tbsp. extra virgin olive oil
  • ·
    1 yellow onion, minced
  • ·
    1 large red bell pepper, seeded and thinly sliced crosswise into rings
  • ·
    1 green pepper, seeded and thinly sliced crosswise into rings
  • ·
    4 peeled, seeded and coarsely chopped ripe juicy tomatoes
  • ·
    1 clove garlic, minced
  • ·
    1/2 tsp. sea or kosher salt
  • ·
    1/4 tsp. ground black pepper
  • ·
    1/4 tsp. cayenne pepper or piment d’ espelette
  • ·
    4 large or extra large eggs

How to Make Piperade and Poached Eggs


  1. In skillet over medium heat, warm olive oil. Add onion and saute til translucent, 2 to 3 minutes. Add red and green bell peppers and saute til they begin to soften, 3 to 4 minutes. Cover and cook til vegetables are very soft and limp, 3 to 4 minutes more.
  2. Stir in tomatoes, garlic, salt, pepper and cayenne pepper. Recover, reduce heat to low and cook til mixture thickens, about 20 minutes. Keep mixture warm. The piperade can be made up to 2 days in advance. Cover and refrigerate. Reheat gently just before serving.
  3. Poach the eggs.
    To serve, divide piperade among warmed individual bowls and top each serving with a poached egg. Serves 4

Printable Recipe Card

About Piperade and Poached Eggs

Course/Dish: Eggs

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