Piperade with fried eggs recipe

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 245 calories / serving
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145756 Piperade with Fried Eggs HERO

Heat olive oil in a large frying pan over medium to high heat. Add the onions and cook for 4 minutes, or until soft. Add the crushed garlic and cook 3 minutes more.

Add the red and green peppers and cook, frequently turning the mixture over, until the peppers begin to soften and make more room in the pan, about 10 minutes. Add the tomatoes, breaking them up as you go, plus their juice. Add the paprika, white wine vinegar, thyme or parsley, salt and pepper.

Cook until peppers are soft and the juices have begun to thicken, about 20 minutes. In a separate frying pan shallow fry four eggs. Place the vegetables into individual dishes, top with a fried egg and sprinkle with chopped thyme or parsley.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

  • Ingredients

  • ¼ cup olive oil
  • 3 onions, halved and sliced ¼ inch thick
  • 5 large cloves garlic, crushed, plus 1 cut in half (divided)
  • 4 red bell peppers, stem, ribs and seeds removed, sliced into ¼-inch-wide strips
  • 4 green bell peppers, stem, ribs and seeds removed, sliced into ¼-inch-wide strips
  • 400g tin whole plum tomatoes
  • 1tbsp paprika
  • 2tbsp white wine vinegar
  • 1tbsp chopped fresh thyme or parsley
  • 1tbsp salt
  • 1tsp freshly ground black pepper
  • 4 eggs
  • Energy 1030kj 245kcal 12%
  • Fat 10g 14%
  • Saturates 2g 10%
  • Sugars 23g 26%
  • Salt 5.3g 88%

of the reference intake
Carbohydrate 28.2g Protein 12.4g Fibre 10.3g


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