Piperade Basquaise

James Beard

Author and Educator

This is a Basque version of scrambled eggs with sautéed vegetables.


  • 4 tablespoons olive oil
  • 3 red or green bell peppers, roasted and cut into strips
  • 1 large onion, coarsely chopped
  • 1 clove garlic, finely chopped
  • 4 medium-size tomatoes, peeled, seeded, and coarsely chopped
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon thyme
  • Salt and freshly ground black pepper
  • 6 eggs
  • 5 tablespoons butter
  • 2 tablespoons chopped parsley


Heat the oil in a skillet; add the peppers, onion, garlic, tomatoes, Tabasco, thyme, and salt and pepper to taste. Cook over medium heat, stirring, until lightly sautéed and soft, but not cooked down to a purée. Lightly beat the eggs. Heat the butter in a nonstick skillet, add the eggs, spoon in the vegetable mixture, and stir over medium heat, as for scrambled eggs, until soft curds form. Serve immediately, sprinkled with chopped parsley.


4 servings