Piperade is a stewed pepper with egg through it. It's based on the dish that originated from the Basque region of Spain. It's a nice way to start the day or end it. You can even add in a bit of sausage cooked with the peppers for a perfect dinner.
Heat the oil in a frying pan over low-medium heat and fry the parsley with the onion for about 5 minutes or until the onion is soft.
Add the peppers and fry for a further 15 minutes, or until lightly coloured.
Add the tomato, cover and simmer for about 15 minutes. Stir in the oregano, cook for 1-2 minutes longer, then pour the eggs, removing the pan from the heat and stirring as you do so. The sauce should thicken slightly; if it reboils it will curdle.
Serve the piperade on slices of crusty bread that has first been grilled and drizzled with a touch of olive oil.