Source: The Working Family's Cookbook

Full of lightly cooked veggies, a piperade is one of the easiest egg dishes to cook.
Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 30 minutes


2 tablespoons olive oil
2 green or red bell peppers, cored, seeded and cut into strips
1 medium-size onion, finely chopped
3 tomatoes, peeled, seeded and chopped
1 teaspoon salt
pepper, freshly ground
1 tablespoon fresh chives, chopped
6 eggs, lightly beaten

Heat the oil in a 10-inch frying pan or omelette pan. Add the peppers and onion and cook gently, without browning, for 10 minutes. Add the tomatoes, season with 1/2 teaspoon of salt and pepper and cook for 5 to 10 minutes, stirring occasionally, until the liquid has evaporated.

Stir the chives and the remaining salt into the eggs.

Set the vegetables over medium heat. When they are hot, pour in the eggs. Stir gently as they begin to cook and then allow to set for about 2 minutes. Transfer the piperade to a warmed serving platter.