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Basque Piperade


  • Put the oil, capsicum, onion, mushrooms and garlic in a microwave-proof bowl. Stir, cover with plastic wrap and cook in the microwave on high for about 5 mins until tender, stirring after 2½ mins. 
  • Then add the tomatoes and seasonings. Stir, cover again and cook in the microwave for another 5 mins on high, stirring after 2  mins. 
  • Whisk the eggs and cream in another bowl. Pour over the tomatoes and cook in the microwave on high for 4-5 mins, stirring every minute or so until lightly scrambled. Taste for seasoning. 
  • Then place a sheet of good kitchen paper towel on a microwave-proof plate. Put 2 bacon rashers on top, cover with another sheet of paper towel and cook in the microwave on high for 1-1½ mins. Repeat the process with the remaining bacon. 
  • When ready, toast the sourdough.
  • To serve, place the toast on individual plates and top with the bacon, a mound of the eggs and a sprinkling of parsley.
  • nb. If you prefer, the bacon can be cooked in a pan.


  • 2 tbsp olive oil
  • 1 red capsicum, diced
  • 1 onion, diced
  • 4 button mushrooms, cleaned & diced
  • 1 garlic clove, crushed
  • ½-¾ punnet cherry tomatoes, halved or quartered
  • sea salt & freshly ground pepper
  • 6 eggs
  • a little cream 
  • 4 rindless bacon rashers
  • 2 slices of sourdough bread
  • 1-2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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