Name: Piperade
Prep time: 15 min
Total time: 15 min
Ingredients: 6 tablespoons olive oil; 2 or 3 peppers, cored, seeded and sliced; 450 g/1 lb tomatoes, peeled and sliced seasoning to taste; 5 eggs, lightly beaten; 2 onions, sliced; 3 garlic cloves, crushed

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

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.

Ingredients

6 tablespoons olive oil
2 or 3 peppers, cored, seeded and sliced
3 garlic cloves,

Side dish
Lunch
Gluten-free
Vegetarian
Brunch
Winter
Summer

Method

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.

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Piperade

Ingredients

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