Vegetarian Piperade

Transform your mealtime with this vibrant and flavorful Vegetarian Piperade, a classic Basque-inspired dish that combines the sweetness of caramelized bell peppers, juicy tomatoes, and tender onions with the smoky depth of paprika and Mediterranean herbs. This vegetable-forward recipe embraces simplicity, featuring wholesome ingredients cooked to perfection and topped with soft-poached eggs nestled in warm, savory goodness. Ready in under an hour, this one-skillet wonder is perfect for brunch, lunch, or a comforting dinner. Serve it hot with crusty bread to soak up the rich sauce, or pair it with rice for a hearty, satisfying meal. Packed with color, nutrition, and bold flavors, this vegetarian piperade is a delightful way to elevate your table.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 large yellow onion
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 3 large ripe tomatoes
• 3 garlic cloves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 eggs
• 2 tablespoons fresh parsley

Directions

Step 1

Peel and thinly slice the onion.

Step 2

Core and thinly slice the red, green, and yellow bell peppers.

Step 3

Score a shallow 'X' on the bottom of each tomato, place in boiling water for 30 seconds, then transfer to cold water. Remove skins, core, and chop the tomatoes.

Step 4

Mince the garlic cloves.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook until softened, about 5 minutes.

Step 6

Stir in the sliced peppers and continue cooking for another 10 minutes, stirring occasionally.

Step 7

Add the chopped tomatoes and minced garlic to the skillet. Stir in the thyme, oregano, smoked paprika, salt, and black pepper. Reduce heat to low and let simmer uncovered for 20 minutes, or until vegetables are tender and the sauce has thickened.

Step 8

Using a spoon, create four small wells in the piperade mixture. Crack an egg into each well and cover the skillet with a lid. Cook until the egg whites are set but the yolks remain runny, about 5 minutes.

Step 9

Garnish with freshly chopped parsley.

Step 10

Serve the vegetarian piperade hot, with crusty bread or over cooked rice if desired.

Nutrition Facts

Serving size	(1433.8g)

Amount per serving	% Daily Value*
Calories	958.7

Total Fat 64.0g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 744mg	0%
Sodium 1518.6mg	0%
Total Carbohydrate 69.7g	0%
Dietary Fiber 18.4g	0%
Total Sugars 30.4g
Protein 37.6g	0%

Vitamin D 164IU	0%
Calcium 290.6mg	0%
Iron 8.7mg	0%
Potassium 2932.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 15.0%

Carbs: 27.7%