Ingredients for Piperada
- Olive Oil
- Onions
- Minced Garlic Cloves
- Green Peppers
- Red Peppers
- 4 ounces thinly sliced ham, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- Salt
- Pepper
- 6 large eggs
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How to Make Piperada
- Heat 2 tablespoons of olive oil in a medium frying pan over medium heat.
- Add the chopped onion and minced garlic. Sauté until softened, about 5 minutes.
- Add the chopped red and green bell peppers. Cook, stirring occasionally, until tender, about 8-10 minutes.
- Stir in the chopped ham and cook for 1 minute more.
- Add the undrained diced tomatoes, salt, pepper, and smoked paprika. Mix well.
- Cover the pan and simmer for 10 minutes.
- In a bowl, lightly beat the eggs with a fork.
- Gently stir the vegetable mixture into the beaten eggs.
- Clean the pan and heat the remaining 2 tablespoons of olive oil over medium heat.
- Pour the egg and vegetable mixture into the hot pan. Stir constantly until the eggs are set but still slightly moist, about 5-7 minutes.
- (Optional) While the eggs are cooking, melt butter in a separate pan and sauté bread triangles until golden brown.
- Serve the Piperada immediately, optionally with the toasted bread triangles.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
25g
Fat
36g
Carbs
3g
