Recipe courtesy of David Rosengarten

Piperade (Basque Scrambled Eggs)

  • Yield: 2 servings
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2 tablespoons olive oil

1 cup thinly-sliced onion

2 green bell peppers, cut into strips

1 pound tomatoes, peeled and roughly chopped

2 teaspoons chopped garlic

2 tablespoons chopped fresh basil

Salt and pepper

4 eggs

2 to 4 slices ham, fried or grilled, for serving

Fried bread croutons, for serving


  1. Heat olive oil in a large saute pan and cook onion until softened and beginning to turn golden. Add peppers and cook 15 minutes, until tender. Add tomatoes, garlic, basil and season to taste with salt and pepper. Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add to tomato mixture, and stir until they begin to thicken; remove from heat before they solidify. Serve on heated plates, topped with fried ham slice or slices, and surrounded with croutons.;
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This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Eggs en Cocotte with a Basque Piperade