Photograph of the finished Piperade

France · Ớt chuông cà chua xào trứng kiểu Basque

Piperade

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bell pepper Bell pepper 600 g
  • Photograph of Tomato Tomato 600 g
  • Photograph of Onion Onion 240 g
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Olive oil Olive oil 60 ml
  • Photograph of Red chilli powder Red chilli powder 4 g
  • Photograph of Salt Salt 8 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Lightly grill the bell peppers until the skin is slightly charred, then peel and slice them into strips.
  2. 2 Sauté onions and garlic in olive oil for 5 minutes until fragrant and translucent.
  3. 3 Sauté the bell peppers for 5 minutes, then add the peeled and chopped tomatoes.
  4. 4 Sprinkle with red chili powder, salt, and pepper, then simmer over low heat for 20 minutes until the mixture thickens.
  5. 5 Beat the eggs, pour them into the pan, and stir gently for 2 minutes until the eggs are just cooked through and still runny.
  6. 6 Turn off the stove and serve hot with bread.
Start cooking