Eggs Pipérade

Name: Eggs Pipérade
Yield: Serves 4
Cuisine: Europe, French
Ingredients: 6 tablespoons, extra-virgin olive oil; 1 , large onion, cut into 1/2-inch pieces; 1 large, bay leaf; , Salt and pepper; 4 , garlic cloves, minced; 2 teaspoons, paprika; 1 teaspoon, minced fresh thyme; 3/4 teaspoon, red pepper flakes; 3 , red bell peppers, stemmed, seeded, and cut into 3/8-inch strips; 3 , Cubanelle peppers, stemmed, seeded, and cut into 3/8-inch strips; 1 (14-ounce) can, whole peeled tomatoes drained with 1/4 cup juice reserved, chopped coarse; 3 tablespoons, minced fresh parsley; 2 teaspoons, sherry vinegar; 8 , large eggs

Main Courses
Europe
French
Fruits & Vegetables
Eggs & Dairy
Vegetables
Eggs
Breakfast & Brunch

By Adam Ried ･ Appears in Cook's Illustrated January/February 2017, America's Test Kitchen TV

This Basque-inspired sauté can dress up scrambled eggs—or leave them waterlogged.

SERVES 4

TIME 1 hour

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