In this well-travelled Basque dish, fresh asparagus, capsicums, chunks of chopped tomatoes and just enough chilli to tantalise the palate are temptingly combined with fluffy scrambled eggs.
To make a more substantial meal, you could serve the piperade with sautéed potatoes instead of the toasted bread.
Sliced button or oyster mushrooms can replace the asparagus; cook with the onions for 1–2 minutes before the tomatoes are added.
good source of vitamins A, B group, C, E and folate, and selenium and zinc.