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 meld the flavors, and we also kept the pipérade and the eggs separate until they hit the plate. We used a mix of red bell peppers and pale green Cubanelle peppers, which offered sweetness and delicate fresh flavor, respectively. By using peeled canned tomatoes (drained of most of their liquid), we avoided chewy tomato skins. A combination of high and then low heat, lots of fat (here we used olive oil instead of dairy to boost savory flavor), and a gentle folding technique produced rich, tender eggs.