This Basque Piperade with Creamy Scrambled Eggs is seriously off the hook good! Loaded with so many great flavors, easy to make and done in about 30 minutes. This is COMFORT FOOD at its best, yet this dish is very healthy. Serve with toasted baguette slices to really take things up a notch.
Piperade is a very popular dish in the Basque region of France and Spain. Folks, this is basically onions, peppers and tomatoes cooked in extra virgin olive oil and then topped off with creamy scrambled eggs. Have I got your attention yet? Seriously, so yummy!!
What gives this piperade that power-punch of flavor is the paprika. Make sure you use a good quality sweet smoked Spanish paprika. Also make sure to use a great extra virgin olive oil. This is what cooks and flavors the veggies and eggs. For this recipe I used Boparai Farms Extra Virgin Olive Oil. I can´t recommend this olive oil enough. Incredible balance of flavors and took this piperade to the next-level in greatness.
TIPS & TRICKS to make this recipe: Remember to cook the veggies in a medium heat. That way the extra virgin olive oil retains its flavor and transfers it into the veggies. To make the perfect scrambled eggs always cook them in a LOW heat and use a nonstick fry pan. Gently mix the eggs consistently and cook for about 6 minutes for perfection.
Watch the Video Below on how to make Basque Piperade with Creamy Scrambled Eggs
Basque Piperade with Creamy Scrambled Eggs
FOR THE PIPERADE:
- 5 cloves garlic
- 1 large onion
- 1 green bell pepper
- 5 jarred roasted red bell peppers
- 1 15 ounce can diced tomatoes
- 1 tsp sweet smoked Spanish paprika
- 1/4 cup extra virgin olive oil
- pinch sea salt
- pinch black pepper
FOR THE SCRAMBLED EGGS:
- 4 cage-free organic eggs
- 1 tbsp extra virgin olive oil
- pinch sea salt
- pinch black pepper
- handful freshly chopped parsley
Thinly slice 5 cloves of galric, thinly slice 1 large onion, cut 1 green bell pepper into thin strips that are between 1 1/2 to 2 inches long, pat down 5 jarred roasted red bell pepper with paper towels and cut them into thin strips
Heat a large fry pan with a medium heat, add in a 1/4 cup of extra virgin olive and instantly add in the garlics and the onions, mix continuously with the olive oil, after 5 minutes add the green bell pepper and continue to mix, about 5 minutes later add in the roasted red bell peppers, a generous teaspoon of sweet smoked Spanish paprika and season with sea salt & freshly cracked black pepper, mix it all together until well combined
Next up add one 15 ounce can of diced tomatoes, season the tomatoes with sea salt & freshly cracked black pepper, mix it all together until well combined and lower the fire to a LOW heat
While the vegetables are simmering start making the scrambled eggs, heat a small nonstick fry pan with a LOW heat and add in a generous tablespoon of extra virgin olive oil, crack 4 cage-free organic eggs into a bowl and whisk together
After heating the olive oil for 2 minutes add in the egg mixture and start mixing continuously, remember to be gentle and bring the eggs from the outside to the inside, about 6 minutes after adding the eggs they should be really creamy but have texture to them and be fully cooked through, remove the pan from the heat
To plate the dish divide the vegetables into 2 shallow bowls, divide the scrambled eggs on top, season the eggs with sea salt & freshly cracked black pepper and garnish with a little freshly chopped parsley, enjoy!
Get the Boparai Farms Extra Virgin Olive Oil I used to make this recipe.
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