Eggs Piperade

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Yellow peppers

  Sweet, raw

  ½ pepper, large or 93g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Egg

  Whole, fresh eggs

  6 extra large or 336g

• Thyme

  Fresh

  1 tsp or 0.8g

• Parsley

  Spices, dried

  1 tbsp or 2g

• Sourdough bread

  French or vienna

  16 oz or 454g

Directions

1. Heat olive oil in a large frying pan over medium-high heat.
2. Add onion, bell peppers, and garlic. Cover and cook, stirring occasionally, until very tender (8-10 minutes).
3. Add tomatoes, season to taste, and simmer uncovered until beginning to break down (4-5 minutes).
4. Gently stir in eggs and cook, stirring occasionally, until scrambled (3-4 minutes).
5. Scatter with thyme and parsley and serve hot with toasted sourdough bread. Enjoy!