Eggs Pipérade

From A Hearty Start to the Day

Eggs Pipérade

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 ...

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.

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...