Piperade (Basque pepper and egg)

A French breakfast dish built on whole ingredients.

Servings: 4
Active time: 25 min
Total time: 35 min

Organic sourcing

Organic bell peppers and tomatoes are worth considering due to their place on the EWG Dirty Dozen — they often have higher pesticide residues.

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 onion, thinly sliced
• 2 green bell peppers, sliced
• 1 red bell pepper, sliced
• 3 ripe tomatoes, peeled and chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• to taste sea salt
• to taste black pepper
• 6 large eggs

Method

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and sauté until soft and translucent.
3. Add the green and red bell peppers to the skillet and cook until they start to soften.
4. Stir in the chopped tomatoes and minced garlic.
5. Add the smoked paprika, sea salt, and black pepper, and stir well.
6. Cook the mixture over medium heat until the vegetables are tender.
7. Beat the eggs in a bowl and pour them over the vegetable mixture in the skillet.
8. Stir occasionally, cooking until the eggs are softly set.

Notes

• Serve with crusty bread or as-is for a low-carb option.
• Use red and yellow bell peppers for a sweeter flavor.
• Leftovers can be stored in the fridge for up to 2 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.