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Piperade

Western.Chefs's picture
Ingredients
  Olive oil 2 Tablespoon
  Shallots 2 , finely sliced
  Garlic 1 Clove (5 gm), crushed
  Green peppers 4 , cored, seeded and cut into strips
  Red pepper 2 , cored, seeded and cut into strips
  Ripe tomatoes 1 1⁄2 Pound, peeled and chopped (700 Grams)
  Chopped fresh herbs 1 1⁄2 Tablespoon
  Eggs 4 , lightly beaten with plenty of salt and freshly ground pepper
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

Heat the oil in a large frying pan over moderate heat.
When the oil is hot, add the shallots and fry them until they are golden.
Add the garlic and peppers and fry until the peppers are nearly tender.
Stir in the tomatoes and herbs and cook until the tomatoes have formed a pulp.
Pour in the eggs and cook, stirring once or twice, until the mixture sets lightly.
Serve immediately on warm plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Onion
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

Rate It

Your rating: None
4.059375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 153 Calories from Fat 79

% Daily Value*

Total Fat 9 g13.6%

Saturated Fat 1.8 g9.1%

Trans Fat 0 g

Cholesterol 141 mg47%

Sodium 124.7 mg5.2%

Total Carbohydrates 14 g4.6%

Dietary Fiber 4 g16.1%

Sugars 7.4 g

Protein 7 g13.6%

Vitamin A 61.1% Vitamin C 250.9%

Calcium 4.9% Iron 9.3%

*Based on a 2000 Calorie diet

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Piperade Recipe