Piperade (pepper and egg dish)

Name: Piperade (pepper and egg dish)
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Basque
Ingredients: 2 Red Bell Peppers, cored and thinly sliced; 2 tbsp Extra Virgin Olive Oil; 2 Onions, thinly sliced; 1 Green Bell Peppers, cored and thinly sliced; 3 cloves of Garlic, thinly sliced; 500g Ripe Tomatoes, peeled, seeded and chopped; 1 tsp Piment d'Espelette, ground; 1 tsp Sea Salt, fine; Some Sugar, optional (to balance tomato acidity); 6 Eggs; 2 tbsp Flat-Leaf Parsley, finely chopped; 90g Bayonne Ham, cut into thin strips, briefly sautéed (optional, traditional)

Piperade is a vibrant Basque skillet of sweet peppers, ripe tomatoes and onions, gently stewed until jammy and finished with runny eggs and savory Bayonne ham. Bright, smoky piment d'Espelette and fresh parsley lift the rustic sauce into a comforting, satisfying dish perfect for brunch or a simple supper.

Piperade is a vibrant Basque skillet of sweet peppers, ripe tomatoes and onions, gently stewed until jammy and finished with runny... Show more

es-pv Traditional Basque Recipe

Health Grade

A+ · Excellent

Rating

4.2

Time

55 min

Price

1,31 €

Calories

307 kcal

low calorie

healthy

nutritious

easy

Method

Prep the vegetables

Core and thinly slice the Red Bell Pepper and Green Bell Peppers. Peel the Onion and slice it thinly, then slice the Garlic very thinly so it softens quickly. Score a small X in the bottoms of the Ripe Tomatoes, blanch them in boiling water for 30 seconds, transfer them to cold water, slip off the skins, seed them, and chop the flesh.

Crisp the ham

If you’re making the traditional version, cut the Bayonne Ham into thin strips and sauté them in a dry skillet over medium heat for 1 to 2 minutes, just until the edges start to crisp. Lift them out to a plate and keep them nearby for the finish.

Soften the vegetables

Set a wide skillet over medium heat and warm the Extra Virgin Olive Oil. Add the peppers and onion and cook, stirring often, until they start to soften and pick up a little color, about 8 minutes. Stir in the garlic and cook for 1 minute more, just until fragrant.

Simmer the sauce

Add the chopped tomatoes, Piment d'Espelette, Sea Salt, and, if the tomatoes taste sharp, the optional Sugar. Let the mixture simmer uncovered for 20 minutes, stirring now and then, until the tomatoes break down and the pan holds a thick, glossy, spoonable sauce.

Beat the eggs

Crack the Eggs into a bowl and beat them just until the yolks and whites are blended.

Cook the eggs

Keep the piperade on low heat. Pour in the beaten eggs and stir slowly, scraping the bottom of the pan, until they form soft, creamy curds and are just set, about 3 to 5 minutes. Take the pan off the heat while the eggs still look slightly glossy; they’ll finish from the residual heat.

Finish and serve

Sprinkle the chopped Flat-Leaf Parsley over the piperade and spoon it into warm bowls or plates. Top with the crisp Bayonne ham if you made it, and serve right away while the eggs are still tender.