Scrambled Eggs With Peppers
Updated August 25, 2022
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 tablespoons extra virgin olive oil
2 large or 3 medium red peppers, or a combination of red and green peppers, diced (about 1 to 1 ¼ pounds)
1 Anaheim pepper, diced (optional)
2 plump garlic cloves, minced
Salt to taste
1 pound tomatoes, seeded and grated, or peeled, seeded and diced; or 1 (14-ounce) can, drained
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
Freshly ground pepper to taste
6 eggs
Nutritional analysis per serving (4 to 6 servings)
6 grams carbs; 160 milligrams cholesterol; 127 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 2 grams fiber; 376 milligrams sodium; 7 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the peppers. Cook, stirring often, for five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about one minute. Add the tomatoes, thyme, salt and pepper. Bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, and reduce the heat. Simmer over low heat for another 15 to 20 minutes, stirring from time to time, until the mixture is thick and fragrant.
- Step 2
Beat the eggs in a medium bowl and season to taste with salt and pepper. Turn the heat to medium, and stir in the eggs. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat and serve.
Advance preparation: The stewed peppers will keep for about five days in the refrigerator.
Private Notes
Comments
Be aware that even when first adding the tomatoes, this is not very liquidy. The lengthy simmer does more to blend flavors and caramelize than to reduce. I also used more eggs (I had halved the recipe for 3 people but kept 6 eggs) so there was a larger egg-to-veg ratio, which worked well. Lastly, I added some shredded Quattro Formaggio blend just as the eggs were almost set. It was quite delicious!
This was incredibly delicious. We didn't have dried thyme leaves, only ground, so I used Herbs de Provence instead. also added 1T butter when it got to the simmer point. Didn't have an Anaheim pepper, so used about a pound of the sweet snacking peppers. The tomato pepper mixture is phenomenal: slightly sweet, jammy, umami rich.
Delicious piperade. The bright flavor of the peppers in this dish shines through the tomatoes and eggs beautifully. In future iterations, if eaten as a breakfast, I might add more egg.
More or less followed the recipe. Peppers, onions and one large chopped tomato, ras al hanout spice.