Check out this collection of 10 Easy Egg Recipes for Easter by Toby Amidor, which appears on

Toby says: Feast your eyes on deviled eggs, savory frittatas, and more healthy meal ideas that make for an egg-cellent Easter brunch or anytime breakfast.

Here is the recipe for Piperade from my book Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy.

Piperade, a sautéed mixture of onion, peppers, and tomatoes typically paired with eggs, originates from the Basque region of France. In this lightened version, the colorful bell peppers provide a healthy dose of the antioxidant vitamin C.

Ingredients (choose organic when available):
2 teaspoons extra-virgin olive oil
1 white onion, coarsely chopped, (about 1 1/4 cups)
1 cup mix of red, yellow, and orange bell peppers, coarsely chopped
1 clove garlic, minced
3 large plum tomatoes, seeded and coarsely chopped
4 large eggs
1/4 cup crumbled feta cheese
Ground Espelette pepper of hot paprika to taste

1. Heat oil in a large skillet on medium heat. Add onion, peppers, and garlic and sauté until soft, about 5 minutes. Add tomatoes and sauté until soft, about 3 minutes. Spread mixture evenly in skillet.
2. Break eggs over vegetable mixture, spacing evenly. Cover skillet and reduce heat to low. Cook for about 5 minutes; yolk will still be soft.
3. Use a wide spatula and transfer 2 eggs with veggies underneath to each plate. Sprinkle with feta cheese and spoon remaining veggies around egg and season with pepper (or hot paprika). Serve with crusty whole-grain or sourdough bread.

Recipe provided by Beyond The Mediterranean Diet: European Secrets Of The Super Healthy by Culinary Nutritionist Layne Lieberman, R.D.

Adapted from: