Piperade Basquaise

Piperade Basquaise – A Basque dish of peppers, tomatoes, onions, and eggs, often served with ham or chorizo.

Preparation and Cooking Times

• Preparation time: 15 minutes
• Cooking time: 20 minutes
• Total time: 35 minutes

Equipment

• Large skillet or frying pan
• Wooden spoon or spatula
• Sharp knife
• Cutting board
• Medium bowl (for tomatoes if using fresh)
• Measuring spoons
• Serving plates

Ingredients

• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tomatoes, peeled, seeded, and diced (or 1 can diced tomatoes, drained)
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper
• 4 eggs
• 1/4 cup cooked ham or chorizo, diced (optional)
• Fresh parsley or basil, chopped (for garnish)

Preparation

1. Prepare the vegetables:
   • Core, seed, and thinly slice the red, green, and yellow bell peppers.
   • Peel and dice the tomatoes, discarding the seeds if using fresh tomatoes.
2. Cook the vegetables:
   • Heat the olive oil in a large skillet or frying pan over medium heat.
   • Add the thinly sliced onion and sauté for 3-4 minutes until softened and translucent.
   • Add the minced garlic and sauté for another minute until fragrant.
   • Add the sliced bell peppers to the skillet. Cook, stirring occasionally, for about 8-10 minutes until the peppers are softened.
3. Season the piperade:
   • Stir in the diced tomatoes (or drained canned tomatoes), paprika, and cayenne pepper (if using).
   • Season with salt and freshly ground black pepper to taste. Cook for another 5 minutes to allow the flavors to meld together.
4. Prepare the eggs:
   • Create 4 wells or indentations in the piperade mixture with the back of a spoon.
   • Crack one egg into each indentation, taking care not to break the yolks.
   • Season the eggs lightly with salt and pepper.
5. Finish cooking:
   • Cover the skillet with a lid or aluminum foil. Cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny (cook longer if you prefer firmer yolks).
   • If using, sprinkle the diced ham or chorizo over the eggs during the last 2-3 minutes of cooking to heat through.
6. Serve:
   • Carefully spoon the piperade and eggs onto serving plates.
   • Garnish with chopped fresh parsley or basil.
   • Serve immediately, accompanied by crusty bread or a side salad.

Notes:

• Piperade Basquaise can be served with a variety of additions such as ham, chorizo, or even grilled chicken.
• Adjust the spiciness by increasing or decreasing the amount of cayenne pepper used.
• Make sure to have the eggs at room temperature before cracking them into the piperade to ensure even cooking.