Piperade Recipe
Flavors of Basque Country
Total time: 1hr to 2hr

Prep. time: 20 minutes
Cooking time: 1 hour

Difficulty: Easy
Chef's Note
Note that the photo above did not represent a traditional basque piperade. You have to replace fried eggs by scrambled eggs.
Pierre Guilhem of La Patoula in Ustaritz explains that the best piperade is made with fresh seasonal ingredients. "It requires nice ripe tomatoes, small mild green chilies, with a bit of crunch but not too ripe, and no bell peppers as some people believe. It's made by cooking a little onion until it wilts, for color, then adding chilies and tomatoes and reducing everything slowly. The piperade is done once all the liquid from the tomatoes has evaporated - you may even need to add a few drops of water. Onto that you put a small hot Espelette chili and some real mountain ham… What a treat!"
For 4 servings

- 6 Tomatoes, peeled and seeded
- 2 large onions, thinly sliced
- 1 knob of butter or goose fat
- 4 cloves of garlic, crushed
- 2 tbsp. oil
- 12 Eggs
- 150 g (5 oz.) Bayonne Ham, thinly sliced or 4 thicker slices
- Salt and pepper
- 1 small Espelette Chili chili
  1. Peel and seed the green chilies; blanch for a few minutes in boiling water;
  2. place the oil in a saucepan; gently cook the onions without letting them color too much; add the garlic, chilies and quartered tomatoes; season and cook for 30 to 40 minutes until the tomatoes have given up all their liquid;
  3. beat the eggs in a bowl; pour over the piperade and cook just long enough to scramble the eggs;
  4. slice the ham thinly; sauté in a pan just until lightly colored and place on top of the piperade; serve immediately, topped with Espelette chili.
More recipe ideas

Photo: ID : 55240361 / Sergii Koval for MSCOMM

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