Piperada is a filling egg dish, which makes a delicious brunch, and it can also be served as a tapa. A popular variation of this recipe serves the piperada on toasted bread rounds dripping with butter. Either way, this simple egg dish is sure to become a part of your culinary repertoire.

  • Serves 3 to 4
  • 10 minutes preparation
  • 2 minutes cooking


  • 4 tablespoons olive oil
  • 2 small onions, peeled and diced fine
  • 1 medium green bell pepper, seeded and sliced into thin strips
  • 1 medium red bell pepper, seeded and sliced into thin strips
  • 2 cloves garlic, peeled and minced
  • 1 slice cured ham, cut into strips
  • 2 large tomatoes, chopped
  • Salt and pepper, to taste
  • 4 eggs
  • Chopped parsley, to garnish


Heat the oil in a skillet and sauté the onions, bell peppers, and garlic until tender. Fold in the ham and tomatoes, and season with salt and pepper. Continue to heat until the vegetables are almost cooked.

Lightly beat the eggs with a fork. Pour the eggs over the vegetables and cook over low heat until the eggs are thick but still soft. Transfer to an earthenware dish, garnish with parsley, and serve warm.

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Basque Recipes: Basques live for cooking and eating. I haven't found a similar level of passion anywhere I have traveled. If we try to describe Basque cuisine, a fair answer might be that it is deeply felt, honors tradition, and respects the natural flavors of the ingredients. These qualities are on display in the significant number of dishes that are distinctively Basque. The international acclaim achieved by the new Basque cuisine movement led by Juan Mari Arzak is only the most recent example of how Basque cookery has influenced the tables of the rest of Spain and beyond