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Piperade Style Scrambled Egg 


  • onions
  • 1/4 cup  olive oil
  • red peppers
  • 5 small green chili peppers
  • 4 peeled tomatoes
  • 2  garlic cloves
  • 1 teaspoon sugar
  • 1 teaspoon Espelette pepper (ground)
  • 1 sprig thyme
  • bay leaf
  • eggs
  • 4 slices Bayonne ham
  • fine salt
  • freshly ground pepper

Temperature: ° F


Chop the onions finely. Cook them gently in the olive oil in the braiser. De-seed and dice the red peppers, and add them to the pan with the little green chili peppers. Stir frequently. Cover to speed up the cooking. Then add the de-seeded, diced tomatoes. Crush the garlic and add to the mixture. Season, and add the sugar, Espelette pepper, thyme and bay leaf. Cover once more and simmer for 20 minutes. At the end of the cooking time, beat the eggs into an omelette mixture. Pour into the pan, and cook, stirring constantly with a wooden spoon on a low heat. Check seasoning. Serve with the lightly fried slices of Bayonne ham.

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