Basque piperade with eggs

A sunny Basque dish: peppers, tomatoes and onions simmered with Espelette pepper, bound with scrambled eggs. Colourful, fragrant and high in protein, it is a light meal full of character.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 231 kcal · 12 g protein · 11 g carbohydrate · 15 g fat

Ingredients

• 3 peppers
• 3 tomatoes
• 2 onions
• 6 eggs
• 1 tsp chilli (Espelette pepper)
• 2 tbsp olive oil

Method

1. Soften the sliced onions and peppers.
2. Add the tomatoes and Espelette pepper and simmer for 15 minutes.
3. Beat the eggs and pour them over the vegetables.
4. Stir gently until they set.

Nutritional benefits

Peppers and tomatoes provide vitamin C, lycopene and antioxidants for few calories, while the eggs add complete protein and keep you full. Low in carbohydrate, this traditional Basque dish is light, colourful and tasty, ideal as a complete vegetarian meal.

Variations and substitutions

• With Bayonne ham (the traditional version).
• With fried eggs rather than scrambled.
• Spicier: use fresh chilli.
• With rice or bread for a more substantial meal.

Storage and making ahead

The vegetable base keeps for 3 days. Add the eggs when you reheat it.

💡 Good to know

Espelette pepper is mild and fragrant: it gives piperade its identity without making it too hot.

See also

Discover more vegetarian recipes · healthy & balanced recipes · gluten-free recipes · keto & low-carb recipes.

Foods in this recipe: peppers · tomatoes · onions · eggs · chilli.

You might also like these recipes: Spinach and avocado omelette · Baked eggs with spinach · Spinach, hard-boiled egg and avocado salad.