Pipérade with peppers

An easy dish to prepare, this is similar to an omelette and will delight everyone who loves peppers and can be enjoyed both hot and cold. Very popular in Provence, especially during the summer months, when it is served with a simple green salad and warm slices of pain de campagne.

recette piperade poivrons

300 g of red peppers - 300 g of green peppers - 1 bunch of parsley – 3 cloves of garlic - olive oil - 6 eggs - salt - pepper – powder of Espelette pepper

Rinse the peppers. Cut off their base, slice them open and deseed and remove the white parts, before slicing the skin thinly.
Heat five tablespoons of olive oil in a saucepan, add the chopped garlic, the peppers, the parsley, the salt and a pinch of Espelette pepper powder. Cover and simmer for approximately 30 minutes.
As the cooking reaches its end, beat the eggs into an omelette in a salad bowl, and add salt and pepper. Whisk this in with the peppers, and let it cook slowly, as you would for scrambled eggs, for about 5 minutes.
When the eggs have taken on a creamy aspect, pour the pipérade into a serving dish.

Aïoli - Anchoïade - Bouillabaisse - Caviar d'aubergines - Daube provençale - Fish fumet - Oreillettes - Merveilles - Pieds et paquets - Pipérade with peppers - Pompe à l'huile - Ragoût de pois gourmands - Ratatouille - Rouille - Soupe au Pistou - Fish soup - Tapenade


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