Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This dish is an old favourite of mine. I first cooked it in my early twenties and it never failed to please. Piperade can be eaten hot or cold and is delicious as part of a summer lunch. It can also be eaten as part of a layered salad, or puréed to make a dip.


  • 6 tablespoons olive oil
  • 2 or 3 peppers, cored, seeded and sliced
  • 3 garlic cloves, crushed
  • 2 onions, sliced
  • 450 g/1 lb tomatoes, peeled and sliced seasoning to taste
  • 5 eggs, lightly beaten


    Heat the oil and gently cook the peppers, garlic and onions until soft, stirring occasionally to create a rough purée. Add the tomatoes and cook for a further 5 minutes. If it seems too liquid, do not worry - it is supposed to be that way. Add the seasoning and eggs, stirring briskly to scramble them. Serve at once.