Eggs Piperade

From A Hearty Start to the Day

Eggs Piperade

Why This Recipe Works

In our version of this Basque classic, we not only precook the pepper-tomato mixture to burn off the excess moisture, soften the peppers, and meld the flavors, but we also keep the piperade and the eggs separate until they hit the plate...

Why This Recipe Works

In our version of this Basque classic, we not only precook the pepper-tomato mixture to burn off the excess moisture, soften the peppers, and meld the flavors, but we also keep the piperade and the eggs separate until they hit the plate; this prevents acid in the produce (and the small amount of vinegar that seasons the piperade) from causing the eggs’ proteins to coagulate tightly and cook up too firm. For the peppers, we use a mix of red bell peppers and pale green Cubanelle chiles, which offer sweetness and delicate fresh flavor, respectively. By using peeled canned tomatoes (drained of most of their liquid), we avoid chewy tomato skins. A combination of high, then low, heat; lots of fat (here we use olive oil instead of dairy to boost savory flavor); and a gentle folding technique produces rich, tender eggs.

Watch the Full Episode

Season 16, Ep. 3
A Hearty Start to the DaySeason 16, Ep. 3

Test cook Becky Hays demonstrates how to make the best Eggs Piperade. Next, test cook Dan Souza uncovers the secrets to making Chocolate Hazelnut Spread at home. Then, tasting expert Jack Bishop condu...