Piperade and Chicken Basquaise in The Washington Post

And, if you want to make the traditional eggs and piperade, just heat the piperade, scramble some eggs and either mix the two together (the eggs may look curdled when they’re blended into the warm peppers, but they’ll be delicious) or put the piperade on a plate, make a little well in the center and fill it with the eggs.  Or, top the piperade with an egg fried sunny-side up – the runny yolk is great with the peppers.

Dorie Greenspan