Pepper Piperrada with Egg
By chef Alexandre Marchetti
Try our pepper piperrada with egg - a dish that combines the sweetness of peppers and tomatoes with the piquant aroma of onion, garlic and chili and the unusual flavor of coriander.
- 17 min
- total
- Easy
- level
6 min prep · 11 min cook
What you will need
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Eggs 1 pcs -
Bell Pepper 1 pcs -
Tomatoes 1 pcs -
Onion 0.5 pcs
-
Garlic 1 clove -
Vegetable oil 0.5 tbsp -
Chili Flakes 0.25 tsp -
Coriander 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. This is what will be on your plate – prepare the ingredients in advance so the work goes smoothly 🍳🌶️
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Slice the peppers. Rinse the peppers and cut them into thin strips.
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Slice the onion and garlic. Peel the onion and garlic and slice both into thin slices.
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Dice the tomatoes. Cut the tomatoes into small cubes.
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Sauté the vegetables. Heat olive oil in a pan over medium-high heat. Add the onion and peppers and sauté for about 3 minutes. Then add the garlic and, optionally, a little chili or a fresh chili pepper, and sauté for another about 2 minutes.
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Add the tomatoes. Add the tomatoes and briefly simmer everything for about 2-3 minutes so the vegetables meld and release their juices.
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Prepare the eggs. Crack the eggs into the pan. Ideally cover the pan with a lid so steam forms, and cook over low heat for 2-4 minutes, until the eggs are done to your preference.
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Serve. Optionally garnish with coriander and serve on its own or with bread 🌿🍞
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