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Main course · Spanish

Basque Peppers and Eggs (Piperrada)

30 min Serves 4 ~267 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeVegetarian

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Ingredients

  • 6 large eggs
  • 2 red pepper, sliced
  • 1 green pepper, sliced
  • 1 onion, finely sliced
  • 2 garlic cloves
  • 2 ripe tomatoes, finely chopped
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
267 kcal
Protein
15.1 g
Carbohydrate
11.7 g
of which sugars
8.2 g
Fat
17.4 g
of which saturates
4.3 g
Fibre
3.6 g
Salt
0.38 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the olive oil in a large frying pan and cook the peppers and onion over a medium heat for 12 minutes until soft and sweet.

  2. 2

    Add the garlic and tomatoes and cook for a further 5 minutes until pulpy.

  3. 3

    Beat the eggs and pour them into the pan, stirring gently until just set but still a little soft, about 2-3 minutes.

  4. 4

    Season to taste and serve straight away with crusty bread.

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