Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Pipérade is most usually a purée of tomatoes and red peppers bound with scrambled eggs, a dish that comes from the Basque country in southern France. It may also be presented as a filled omelette or as a flat omelette like a frittata.

People who report problems in its execution are almost certainly not cooking enough water out of the vegetables before adding the eggs. One way of ensuring a perfect result is to scramble the eggs separately, only amalgamating them with the well-reduce