This dish is for bell pepper lovers, to be eaten hot or cold. Very much cooked in Provence, its simplicity of preparation makes it a very popular dish in summer, accompanied by a green salad and slices of toasted country bread.
Wash the peppers. Cut off the base, open them in half and remove the seeds and the white parts. Cut the flesh into thin strips. In a saucepan, heat five tablespoons oil, add the chopped garlic, peppers, parsley, salt and a pinch of pinch of Espelette pepper. Cover and simmer for about 30 minutes. At the end of the cooking time, beat the eggs into an omelette omelette in a salad bowl, then add salt and pepper. Mix with the peppers, stirring briskly, and leave to cook over a low heat low heat as for scrambled eggs (about 5 minutes). When the eggs have reached a creamy consistency pour the piperade into a serving dish.Discover other recipes
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