Best Piperade Saute Of Peppers Onions And Tomatoes Recipes

STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC

Stewed Peppers with Tomatoes, Onions and Garlic image

There are variations of this dish throughout the Mediterranean. The Basque piperade, made with slender, slightly piquant peppers called piments d'espelette and stirred into scrambled eggs along with bayonne ham, has some heat; whereas Italian peperonata is sweet through and through. A North African version, chakchouka, is spiced with fiery harissa and a spice blend made with caraway and coriander, cayenne and garlic, and is usually served with eggs poached right on top of the stew. See the variations below.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 6

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 plump garlic cloves, minced
3 large red peppers, or a combination of red and yellow peppers, thinly sliced or chopped
1 (14-ounce) can chopped tomatoes, drained of some but not all of its juice
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Salt and freshly ground pepper to taste

Steps:

Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.

Nutrition Facts : @context http, Calories 86, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 2 grams

PIPERADE FOR ONE OR TWO

Piperade for One or Two image

Make and share this Piperade for One or Two recipe from Food.com.

Provided by Julie Bs Hive

Categories Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

4 teaspoons olive oil
1/2 cup onion, thinly sliced
1/2 cup green pepper, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14 1/2 ounce) can plum tomatoes, drained and chopped
2 large eggs
2 large egg whites
2 teaspoons water
2 tablespoons minced fresh basil

Steps:

In a 9-in skillet, heat 2 tsp of the oil over moderate heat.
Add the onion, green pepper, and 1/8 tsp of the salt and pepper. Saute for 3 minutes until softened.
Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
In a small bowl, whisk together the eggs, egg whites, water, and remaining 1/8 tsp salt and pepper.
In the same skillet, heat the remaining 2 tsp oil over moderate heat.
Add the eggs, reduce heat, cook, covered, for a minute.
Spoon the vegetable mixture on top, cover and cook 2 minutes more or until the vegetables are heated through and the eggs are set.
Serve immediately, sprinkled with the freshly minced basil.

Nutrition Facts : Calories 233.1, Fat 14.6, SaturatedFat 2.9, Cholesterol 211.5, Sodium 428.6, Carbohydrate 14.8, Fiber 3.9, Sugar 8.7, Protein 12.5