Capsicum Sauce or Piperade

This sauce is similar to the quick tomato relish and I eat it on toast or you can add to poached eggs, scrambled eggs (Piperade) or cold meat. You can even use it as a base for baked eggs.


  • 3 tab extra-virgin olive oil
  • 1 large onion, chopped
  • 2 red capsicum
  • 1 green capsicum
  • 3 garlic cloves, finely chopped
  • 3 large ripe tomatoes
  • 1 tsp sweet paprika (or Harissa if you have it) - this is optional


  1. Quarter the capsicums, remove the seeds and membranes and slice into thin strips
  2. heat oil in a heavy based pan to a medium heat
  3. add the capsicum, garlic and onion
  4. reduce heat, cover and allow to sweat, stirring often
  5. meanwhile, skin the tomatoes (see tip below), quarter and remove seeds then dice
  6. add the tomato and paprika to the capsicum and continue simmering for another 10 minutes until the vegetables are soft and the sauce is thick
  7. use immediately or bottle and refrigerate when cool.


To skin a tomato, boil enough water to cover the tomatoes. Remove the core and slice a small cross into the skin at the bottom of the tomato. Plunge the tomatoes into the water and leave for about a minute. Remove and plunge into cold water to stop the heating process. The skin should peal off easily If not, repeat the process.