Eggs Piperade

Why this recipe works:

In our version of this Basque classic, we not only precook the pepper-tomato mixture to burn off the excess moisture, soften the peppers, and meld the flavors, but we also keep the piperade and the eggs separate until they hit the plate; this prevents acid in the produce (and the small amount of vinegar that seasons the piperade) from causing the eggs’ proteins to coagulate tightly and cook up too firm. For the peppers, we use a mix of red bell peppers and pale green Cubanelle chiles, which offer sweetness and delicate fresh flavor, respectively. By using peeled canned tomatoes (drained of most of their liquid), we avoid chewy tomato skins. A combination of high, then low, heat; lots of fat (here we use olive oil instead of dairy to boost savory flavor); and a gentle folding technique produces rich, tender eggs.
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Eggs Piperade

A Basque-inspired sauté of sweet peppers, onions, and tomatoes can elevate simple scrambled eggs to hearty, complex fare—or leave them stringy and waterlogged. Watch the Video

Serves 4

We prefer to make this dish with Cubanelle peppers, but you can substitute green bell peppers. The eggs and the pepper mixture can be served separately, or the eggs can be gently folded into the pepper mixture, which is more traditional. Serve with crusty bread, if desired.

Ingredients

• 6 tablespoons extra-virgin olive oil
• 1 large onion, cut into 1/2-inch pieces
• 1 large bay leaf
• Salt and pepper
• 4 garlic cloves, minced
• 1 teaspoon minced fresh thyme
• 2 teaspoons paprika
• 3/4 teaspoon red pepper flakes
• 3 red bell peppers, stemmed, seeded, and cut into 3/8-inch strips
• 3 Cubanelle peppers, stemmed, seeded, and cut into 3/8-inch strips
• 1 (14-ounce) can whole peeled tomatoes, drained with 1/4 cup juice reserved, chopped coarse
• 3 tablespoons minced fresh parsley
• 2 teaspoons sherry vinegar
• 8 large eggs

Instructions

1. 
   
   1. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion, bay leaf, and 1/2 teaspoon salt and cook, stirring occasionally, until softened and just starting to brown, about 6 minutes. Add garlic, thyme, paprika, and pepper flakes and cook, stirring occasionally, until fragrant, about 1 minute. Add bell peppers, Cubanelle peppers, and 1 teaspoon salt; cover and cook, stirring occasionally, until peppers begin to soften, about 10 minutes.
   2. Remove cover and stir in tomatoes and reserved juice. Reduce heat to medium-low and cook, uncovered, stirring occasionally, until mixture appears dry and peppers are tender but not mushy, 10 to 12 minutes. Remove bay leaf; stir in 2 tablespoons parsley and vinegar. Season with salt and pepper to taste. Transfer pepper mixture to serving dish. Wipe out skillet with paper towels.
   3. While pepper mixture cooks, beat eggs, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper with fork until eggs are thoroughly combined and color is pure yellow.
   4. Return now-empty skillet to medium-high heat, add remaining 1 tablespoon oil, and heat until shimmering. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula just leaves trail on bottom of pan, 30 to 60 seconds. Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30 to 60 seconds. Immediately transfer eggs to serving dish with pepper mixture, sprinkle with remaining 1 tablespoon parsley, and serve.