Skillet piperade eggs from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 123) by Deb Perelman

  • garlic
  • canned diced tomatoes
  • Show all ingredients...
  • Serves : 2-4

  • EYB Comments

    Can substitute hot smoked paprika for piment d'Espelette.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute hot smoked paprika for piment d'Espelette.

  • ksg518 on September 07, 2025

    Just delicious. I used all red peppers since that’s all I had but a green pepper would be great too. A definite repeat and I’m thinking about a large batch for the freezer (minus the eggs of course).

  • tarae1204 on January 16, 2023

    Easy, rich and luscious from the olive oil. I made a double batch. I found it a little hard to eat cleanly the long slices of saucy onions and peppers — next time I will cut the vegetables so the slices are cut in half crosswise. It’s easy to overlook the eggs - they might not need ten minutes. Also, I sprinkled the dish with chopped parsley and my husband added some truffle hot sauce (recipe gives no such suggestions but a fresh herb seems necessary).

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