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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Got this recipe out of cooking light. Piperade is a dish from the Basque region of France that always includes tomatoes and bell peppers. This version with eggs is similar to a frittata. Serve this dish with roasted potatoes Ingredients:
1 teaspoon olive oil |
3/4 cup chopped red bell pepper |
3/4 cup chopped green bell pepper |
1 clove garlic, minced |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4-1/2 teaspoon ground red pepper |
1 (14 1/2 ounce) can diced tomatoes, undrained |
4 large eggs, lightly beaten |
1 tablespoon chopped fresh parsley, optional |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add bell peppers and garlic; saute 5 minutes.
3. Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender.
4. Uncover, and cook 1 minute or until liquid almost evaporates.
5. Gently stir in eggs; cover, and cook 3 minutes or until set.
6. Garnish with parsley, if desired.
7. Cut into wedges.
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