Piperade

Name: Piperade
Yield: 2 servings
Cuisine: French
Ingredients: 4 peppers (green and red), sliced; 2 onions, sliced; 4 ripe tomatoes, peeled and chopped; 2 garlic cloves; 1 tsp Espelette pepper (piment d'Espelette); Olive oil; Slices of Bayonne ham and eggs, to serve (optional)

Piperade/pee-peh-RAHD/

Also known as: Pipérade, Basque Piperade, Basque Pepper Stew

About this dish

A Basque stew of peppers, onions and tomatoes slowly cooked in olive oil with Espelette pepper, often with eggs or ham.

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Ingredients

🫑4 peppers (green and red), sliced

🧅2 onions, sliced

🍅4 ripe tomatoes, peeled and chopped

🧄2 garlic cloves

🌶️1 tsp Espelette pepper (piment d'Espelette)

🫒Olive oil

🥓Slices of Bayonne ham and eggs, to serve (optional)

Method

Serves 2

Soften the onions slowly in olive oil.

Add the peppers and garlic and cook gently for 15 minutes.

Add the tomatoes and Espelette pepper and simmer until thick and jammy.

Briefly fry the ham.

Serve the piperade with the ham, or stir in beaten eggs at the end to scramble softly.

✓ What Makes it Authentic

Piperade comes from the French Basque Country; its red, green and white colours are said to echo the Basque flag.

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