Ingredients for Eggs Piperade
- Olive Oil
- Red Bell Pepper
- Green Bell Pepper
- 2 cloves garlic, minced
- Dried Thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- Diced Tomatoes
- 6 large eggs
- Fresh Parsley
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How to Make Eggs Piperade
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 1 medium bell pepper (any color), thinly sliced, and 2 cloves garlic, minced.
- Sauté for 5 minutes, stirring occasionally, until slightly softened.
- Stir in 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon ground red pepper, and 1 (14.5 ounce) can of diced tomatoes, undrained.
- Cover the skillet, reduce heat to medium, and simmer for 7 minutes, or until the bell peppers are tender.
- Uncover and cook for 1 minute, or until most of the liquid has evaporated.
- Gently whisk 6 large eggs in a bowl and pour them evenly over the vegetable mixture.
- Cover the skillet and cook for 3-5 minutes, or until the eggs are set but still slightly moist.
- Garnish with 1 tablespoon chopped fresh parsley, if desired.
- Let cool slightly before cutting into wedges and serving with roasted potatoes.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
24g
Fat
8g
Carbs
3g
