How to Make Basque Piperade with Creamy Scrambled Eggs

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Thinly slice 5 cloves of garlic.

Thinly slice 1 large brown onion, removing 1 to 2 outer layers for better texture.

Cut 1 green bell pepper into thin strips, then cut each piece in half into strips about 1 1/2 inches long.

Pat down 5 jarred roasted red bell peppers with paper towels and cut them into thin strips.

Heat a nonstick frying pan over medium heat and add in 1/4 cup of extra virgin olive oil.

Add the sliced onions and garlic to the pan and mix continuously to cook evenly for 5 minutes.

After 5 minutes, add the green bell pepper and continue mixing.

After 6 minutes, add the roasted red bell peppers, 1 1/2 teaspoons of sweet smoked Spanish paprika, sea salt, and freshly cracked black pepper, mixing well.

Add in 1 15-ounce can of diced tomatoes and season with a little sea salt and black pepper, mixing until combined.

Lower the heat and let the mixture simmer.

In a separate nonstick frying pan, heat it over low heat and add 1 tablespoon of extra virgin olive oil.

In a bowl, crack 4 cage free organic eggs and mix until well combined.

After heating the oil for 2 minutes, add the eggs to the pan and gently mix continuously for 6 minutes until creamy but slightly undercooked.

Remove the scrambled eggs from heat and set aside.

Return to the piperade, which has been simmering, and remove it from heat.

Divide the piperade into two shallow bowls and top with the scrambled eggs.

Season the scrambled eggs with sea salt, black pepper, and sprinkle with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens