Eggs Pipérade

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Appears in Cook's Illustrated January/February 2017, America's Test Kitchen TV

This Basque-inspired sauté can dress up scrambled eggs—or leave them waterlogged.

SERVES 4

TIME 1 hour

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WHY THIS RECIPE WORKS

In our version of this Basque classic, we took a two-pronged approach to prevent the vegetables from turning the eggs stringy and wet. We precooked the pepper-tomato mixture to evaporate some of the excess moisture, soften the peppers, and ...

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