Piperade basque aux œufs
Poivrons, oignons et tomates mijotés au piment d'Espelette, œufs brouillés et jambon de Bayonne poêlé.
Portions
Ingrédients
Nutrition
Par portion
Étapes
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
✅ C'est prêt quand : 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
✅ C'est prêt quand : peppers are soft and sweet, not crunchy
Add the tomatoes
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Crisp the ham
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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
✅ C'est prêt quand : 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
✅ C'est prêt quand : peppers are soft and sweet, not crunchy
Add the tomatoes
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Crisp the ham
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!