Fifine’s Pipérade

Name: Fifine’s Pipérade
Yield: Serves 4 to 6
Cuisine: France
Ingredients: 4 peppers (green, yellow and red), coarsely sliced; ½ Spanish onion, coarsely sliced; 4 peppers (green, yellow and red), coarsely sliced; 4 peppers (green, yellow and red), coarsely sliced; 4 tablespoons olive oil; 8–10 eggs; 2 tablespoons butter; 2 tablespoons freshly-grated parmesan; 4 tomatoes; 4 peppers (green, yellow and red), coarsely sliced; salt and freshly-ground black pepper; salt and freshly-ground black pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

8–10 eggs
4 tablespoons olive oil
½ Spanish onion, coarsely sliced

Europe
France
Mediterranean
Gluten-free
Vegetarian
Breakfast

Method

Heat olive oil in frying pan; add sliced onion and sauté, stirring from time to time, until onion is transparent. Add sliced and seeded peppers and cook over a low flame, stirring from time to time, until peppers are soft but not mushy. Turn flame higher and stir in skinned and seeded tomatoes. Season generously with salt and pepper.

Break eggs into a bowl and beat with a whisk until fo