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Eggs Pipérade

Yield 4 servings
Pipérade is a dish from the Basque region of France that always includes tomatoes and bell peppers. This version with eggs is similar to a frittata.

Ingredients

  • 1 teaspoon olive oil
  • 3/4 cup chopped red bell pepper
  • 3/4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon ground red pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 large eggs, lightly beaten
  • 1 tablespoon chopped fresh parsley (optional)

Nutrition Information

  • calories 134
  • caloriesfromfat 46 %
  • fat 6.8 g
  • satfat 1.8 g
  • monofat 2.8 g
  • polyfat 1 g
  • protein 8.1 g
  • carbohydrate 10.7 g
  • fiber 1.4 g
  • cholesterol 221 mg
  • iron 2.2 mg
  • sodium 476 mg
  • calcium 67 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and garlic; sauté 5 minutes. Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender. Uncover, and cook 1 minute or until liquid almost evaporates. Gently stir in eggs; cover, and cook 3 minutes or until set. Garnish with parsley, if desired. Cut into wedges.