Before stumbling upon Smitten Kitchen’s Skillet Piperade Eggs recipe in Keepers, I was unfamiliar with piperade—a dish that feels like the Basque version of shakshuka!
This quick meal involves cooking garlic, sliced onions, and bell peppers until tender, then combining them with crushed tomatoes, a dash of sugar, and hot smoked paprika, and bringing the mixture to a simmer.
From there, you create four wells and drop an egg into each one, cover it, and cook until the egg whites are set and the yolks are still runny.
I accidentally overcooked mine a bit, resulting in firmer yolks than I prefer, but it was still incredibly delicious, especially when paired with toast to soak up all the tomatoey goodness.
Book: Keepers, page 122
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: can of diced tomatoes
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
More Smitten Kitchen recipes I’ve cooked here.
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