Basque Piperade with Eggs
Sweet peppers, onions and tomatoes cooked down slowly with a gentle kick of Espelette pepper, then stirred with soft scrambled eggs and topped with crisp Bayonne ham.
Servings
Ingredients
Nutrition
Per serving
Steps
Soften the onions
Heat the olive oil in a large frying pan over medium heat. Cook the onions for about 8 minutes, stirring now and then, until soft but not browned. Add the garlic and cook 1 minute more, until fragrant.
- 3 tbsp olive oil
- 2 onions
- 3 garlic cloves
✅ Done when: onions are soft and translucent, garlic smells fragrant
Cook the peppers
Add the red and green peppers to the pan. Cook over medium heat for about 15 minutes, stirring often, until they are soft and taste sweet.
- 2 red peppers
- 2 green peppers
✅ Done when: peppers are soft and sweet, not crunchy
Add the tomatoes
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Crisp the ham
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Add the eggs
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Serve
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Soften the onions
Heat the olive oil in a large frying pan over medium heat. Cook the onions for about 8 minutes, stirring now and then, until soft but not browned. Add the garlic and cook 1 minute more, until fragrant.
- 3 tbsp olive oil
- 2 onions
- 3 garlic cloves
✅ Done when: onions are soft and translucent, garlic smells fragrant
Cook the peppers
Add the red and green peppers to the pan. Cook over medium heat for about 15 minutes, stirring often, until they are soft and taste sweet.
- 2 red peppers
- 2 green peppers
✅ Done when: peppers are soft and sweet, not crunchy
Add the tomatoes
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Crisp the ham
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Add the eggs
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Serve
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The Story Behind the Dish
Piperade comes from the Basque Country, which straddles the border between France and Spain. Its name comes from piper, the Basque word for pepper, and it is cooked in late summer, when peppers and tomatoes are at their sweetest.
It can be a side dish for fish or chicken, but with eggs and the local Bayonne ham it becomes a full meal, eaten at lunch with plenty of bread.
⭐ Why It's Famous
It is the taste of the Basque summer in one pan: sweet, smoky and gently spicy from the famous Espelette pepper.
💡 Fun Fact
The red peppers, green peppers and white onions are often said to match the colours of the Basque flag.
French Basque Country (Bayonne)
43.49°N, -1.47°W
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