Piperada

Piperada is a filling egg dish, which makes a delicious brunch, and it can also be served as a tapa. A popular variation of this recipe serves the piperada on toasted bread rounds dripping with butter. Either way, this simple egg dish is sure to become a part of your culinary repertoire.

• Serves 3 to 4
• 10 minutes preparation
• 2 minutes cooking

Ingredients - Piperada

• 4 tablespoons olive oil
• 2 small onions, peeled and diced fine
• 1 medium green bell pepper, seeded and sliced into thin strips

• 1 medium red bell pepper, seeded and sliced into thin strips
• 2 cloves garlic, peeled and minced
• 1 slice cured ham, cut into strips
• 2 large tomatoes, chopped
• Salt and pepper, to taste
• 4 eggs
• Chopped parsley, to garnish

Preparation - Piperada

Heat the oil in a skillet and saute the onions, bell peppers, and garlic until tender. Fold in the ham and tomatoes, and season with salt and pepper. Continue to heat until the vegetables are almost cooked.

Lightly beat the eggs with a fork. Pour the eggs over the vegetables and cook over low heat until the eggs are thick but still soft. Transfer to an earthenware dish, garnish with parsley, and serve warm.

Useful Piperada Links