Piperade with peppers



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.


  • 300 g red peppers
  • 300 g green peppers
  • 1 bunch of parsley
  • 3 cloves of garlic
  • olive oil
  • 6 eggs
  • salt
  • pepper
  • Espelette pepper


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.

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