Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Piperade
Serves 10
Easy
Prep:
Cook:
This recipe was submitted by Good Food member O Musk-Dahan and has not been tested by our team.
Skip to ingredients
Units:
- 2 tbsp extra virgin olive oil
- 1 large Spanish onionchopped
- 1 green bell pepperseeded and chopped
- 1 red bell pepperseeded and chopped
- 2 Anaheim peppersseeded and chopped
- 2 garlic clovescrushed and finely chopped
- ½ tsp salt
- ¼ tsp sweet paprika
- ⅛ tsp ground black pepper
- ¼ tsp granulated sugar
- 1 x 15-ounce can petite diced tomatoes
- 4 eggs
- crusty breadto serve
Method
step 1
Heat the olive oil in a large skillet over medium heat.
step 2
Sauté the onion, peppers, garlic, salt, paprika, black pepper, and sugar, stirring occasionally, for 10 minutes, until the vegetables are cooked through.
step 3
Add the tomatoes to the cooked vegetables and simmer the mixture, uncovered, for 10 minutes, until most of the liquid has evaporated and the sauce has thickened.
step 4
Make 4 small wells in the mixture. Crack an egg into each well and cook for a further 5-6 mins or until the eggs have set. Serve straight away, with crusty bread, if you like.
