Pancetta & pepper piperade

Pancetta & pepper piperade

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(9 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
Eggs are cracked into a rich tomato and pancetta sauce in this traditional Basque-inspired dish - perfect for brunch or a midweek meal

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal259
  • fat15g
  • saturates5g
  • carbs13g
  • sugars12g
  • fibre5g
  • protein15g
  • salt1.3g


  • 2 x 70g packs pancetta pieces



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 1 red onion, finely chopped
  • 3 peppers, 1 each of green, red and yellow, deseeded and finely diced



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 400g can chopped tomatoes
  • 2 tbsp tomato purée
  • 4 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • small handful basil leaves, shredded
  • crusty bread, to serve (optional)


  1. Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.

  2. Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.

  3. Make 4 small wells in the mixture. Crack an egg into each well and cook for a further 5-6 mins or until the eggs have set. Scatter with basil and serve straight away, with crusty bread, if you like.

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Comments, questions and tips

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16th Sep, 2019
For a true piperade the eggs should be scrambled into the sauce - it gives it a totally (and much better) different texture and flavour if you do.
13th May, 2016
Not bad. I added 350g of chicken thighs browned with paprika, which I removed from the pan while I softened the onions & pancetta, then returned to the mix with the peppers/tomatoes/etc. It's a good dish but I did feel it could do with something else - perhaps as simple as garlic - to bring out a bit more flavour.
14th Aug, 2015
Delicious and very easy to make, made for 2 - easily reduced. Nom.
2nd Feb, 2015
Utterly yummy. Just make it! I also used some special smoked bacon from our butchers.
Natalie Hawthorne
13th Sep, 2014
This is something that I do and it is seriously delicious - can replace the pancetta with tuna flakes and super yummy.
13th Sep, 2014
just as good with really good quality smoked bacon
5th Sep, 2014
Delicious and much tastier than we expected. Great for using up those multi-pack peppers.
Natalie Webb's picture
Natalie Webb
17th Jul, 2020
Could the pepper, tomato, pancetta mixture be frozen? Then eggs added when reheated?
lulu_grimes's picture
24th Jul, 2020
Hi, Yes it could, you might get some liquid separation as you defrost but this will disappear as soon as you reheat the mixture. Lulu
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