La Piperade

Scrambled Eggs Basquaise


La Piperade is a wonderful egg recipe originating from the Basque region of France. It is so easy to make and is ideal for breakfast or a light lunch.

This recipe has bacon in it which gives it a delicious flavour.

Serves 2 (or three)


• 2 tablespoons butter

• 1 tablespoon oil

• ½ cup (4oz)diced bacon

• 4 green peppers, seeded and cut in small pieces

• 1 onion, chopped

• 1 clove garlic, chopped

• 4 tomatoes, peeled, seeded

• 4 free range eggs, well beaten

• Salt and black pepper


• Heat the butter and the oil in a frying pan.

• Cook the bacon, green peppers, and onion over a medium heat until soft.

• Add the garlic and tomatoes.


• Season with salt and pepper.

• Raise the heat and with a fork, crush the tomatoes and this will evaporate the juices.

• When the vegetables are cooked, add the four well-beaten eggs to the pan.

• Immediately mix a fork until the eggs are sufficiently scrambled.

• Serve your La Piperade immediately.

This is an old recipe and it makes two very good portions!

You can omit the bacon if you prefer but it does give a wonderful flavour. Red peppers may be used but I think the green ones look beautiful with the red of the tomatoes.

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