Eggs Piperade


  • 3 Tablespoons of Extra virgin olive oil
  • 1 Tablespoon (15g) unsalted butter
  • 2 Medium Yellow Onions (thinly sliced)
  • 2 Red peppers (cut into thin strips)
  • 1 Green pepper (cut into thin strips)
  • 2 Garlic cloves (thinly sliced)
  • Leaves from a few sprigs of fresh thyme
  • 1 Bay leaf
  • Salt & Pepper
  • 2 Tomatoes, diced
  • 4 large eggs
  • 4 slices of Jambon de Bayonne
  • Pinch Piment d’Esplette


  1.  Preheat oven to 400 F
  2.  In a dutch oven, heat olive oil and butter, over medium heat. Add onions and saute until softened (about 3 minutes). Add the bell peppers and cook for 5 more minutes. Stir in the garlic, thyme and bay leaf, and season with salt & pepper. Cook until all vegetables are soft and fragrant (about 15 minutes). Discard the Bay leaf.
  3.  Spoon the piperade into 4 individual ovenproof dishes, make a little well in the centre and break an egg into each. Drape a slice of ham over each serving. Bake until the whites are set, but the yolk is still runny (10-12 minutes)
  4. Sprinkle Piment d’Esplette and salt and pepper over the egg, and serve.

Serves 4

Leave a Reply

Your email address will not be published. Required fields are marked *