This is an Elizabeth David recipe, and it is a classic. I made it because one lot of neighbours had grown some splendid green peppers in their polytunnel, and another lot have the most fantastic free-range eggs. This serves 2, but it is easy to scale up the recipe according to the availability of ingredients, or number of people to feed.
- olive oil
- One small onion, finely sliced
- 3 green peppers, cut into strips
- 1 can organic chopped tomatoes (or, even better, use 500g fresh locally grown tomatoes, skinned and chopped)
- 1 clove chopped garlic
- Salt, pepper
- 2 eggs, beaten
- Heat a generous amount of oil or dripping in a large frying pan, and then cook the sliced onion until it begins to turn yellow.
- Add the strips of green pepper, and cook on medium for up to 15 minutes.
- Add the tin of chopped tomatoes, garlic, and salt and pepper. Some people add a little basil at this stage as well.
- Cook until the tomatoes are in a pulp, and the mixture is good and thick.
- Add the beaten eggs and stir until the mixture begins to thicken, like scrambled eggs.
Serve on a heated dish. This is good with toast and bacon or ham.
2 thoughts on “La Piperade (eggs, peppers and tomatoes)”
Very similar to menemen, a Turkish dish
Many years ago, I bought a set of Le Creuset and with it came an Elizabeth David spiral-bound cookbook with this recipe in it. Long lost yet yearned for, it is great to have access to this recipe again. Of course, it can be made with other than green peppers.