Eggs with peppers and tomatoes

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

This is a well-known and tasty Provencal dish which includes the favourite Mediterranean combination of tomatoes and peppers. For a more substantial dish, serve the Piperade on grilled or fried slices of gammon.


  • 3 tablespoons olive oil
  • 1 large mild onion, chopped
  • 3 red o


Heat the oil in a large frying-pan, add the onion and cook gently until it begins to colour. Add the peppers and continue to cook over a low heat for another 10 minutes, then add the tomatoes, garlic, chilli if using and seasoning. Raise the heat and cook until the tomato juices have thickened (about 5 minutes). Mi x the eggs, season lightly, and stir them into the tomatoes. Reduce the heat to