(Basque Eggs With Onions,
Peppers and Tomatoes)
Pipérade (Gascon) or Piperrada (Basque) is a dish from Southwestern France consisting
of onions, green peppers, tomatoes and eggs sautéed in olive oil and flavored with red Espelette
chile pepper. PipPipéraderade derives its name from from the word "piper", which means pepper
in Gascon and Basque.
Espelette is a red chile pepper introduced to Europe from Mexico in the 16th century.
It is not extremely hot, comparable to jalapeño or Anaheim chiles from New Mexico, which
could serve as a suitable substitute.
- 3 tbsp extra-virgin olive oil
- 1 onion, finely sliced
- 2 garlic cloves, finely chopped
- 2 green peppers, finely sliced
- 4 oz wood-roasted peppers, thinly sliced
- 2 vine-ripened tomatoes, seeded and roughly chopped
- 4 eggs, beaten
- 4 slices Bayonne ham Jambon Cru)
- Crusty bread, to serve
- Heat a frying pan until smoking, then add the olive oil followed by the onions,
garlic and green peppers. Cook for 1-2 minutes, or until the onions are beginning to soften.
- Stir in the roasted peppers and tomatoes, and cook for 1-2 minutes, then season
with salt and freshly ground black pepper.
- Pour in the eggs and cook for 2-3 minutes, stirring to scramble the eggs,
until the eggs are just set.
- In a clean frying pan, fry the ham for one minute on both sides, or until
golden-brown all over.
- Arrange eggs on a plate and garnish with the fried Bayonne ham. Serve with crusty bread.
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Last updated: October 12, 2010