Cast iron skillet filled with piperade - peppers, onions, chorizo and eggs.


Course: Breakfast, brunch, dinner, Main Dish
Cuisine: Basque, French, Gluten free, Paleo
Keyword: Great for brunch or breakfast for dinner, Piperade Basquiase
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 202kcal
This is a twist on the classic piperade recipe, or Piperade Baquaise. It uses red and yellow bell peppers and spicy chorizo in place of the ham. A perfect gluten-free option for your next brunch. 
Print Recipe


  • 2 red bell peppers thinly sliced
  • 2 yellow bell peppers thinly sliced
  • 1 large yellow onion thinly sliced
  • 8 ounces fresh chorizo
  • 3 cloves garlic finely chopped
  • 2 tbsp olive oil for the pan
  • kosher salt to taste
  • cracked black pepper to taste


  • Coat an oven-proof skillet over medium-high heat with olive oil. Add chorizo and cook until it begins to brown and get crispy, 5-10 minutes. 
  • Add garlic, peppers and onions and cook until vegetables soften and begin to brown at the edges, about 15-20 minutes. Add a bit of salt to taste. 
  • Add eggs to skillet, nestling them in with the peppers and sausage. 
  • Heat the broiler and place skillet underneath until eggs until they are just past sunny-side up. Be sure to watch the skillet during this process as the broiler can cook things very quickly.  If you prefer, you can instead put these in a pre-heated oven at 400 degrees until eggs are baked and just set. I like the broiler method because it doesn't heat the house and the cooking goes faster. 
  • Remove skillet from the oven and season eggs with a bit of kosher salt and cracked black pepper.  Serve with toasted French bread and a fresh, green salad. 


Tips and Tools
  • Use fresh chorizo for this recipe, not dried. You can find it in Mexican markets and usually at the butcher counter. If you can't find it, us a spicy Italian sausage instead.
  • You're only going to need one oven-proof skillet for this recipe. But make sure it's a large, deep one, because this is a lot of peppers! A cast-iron skillet makes a nice presentation to go from oven to table. 
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Calories: 202kcal | Carbohydrates: 11g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 839mg | Potassium: 301mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2268IU | Vitamin C: 198mg | Calcium: 33mg | Iron: 1mg