Basque Piperrada is a traditional French recipe (originating in the Basque province of Soule, now in France) for what is essentially vegetables with set scrambled eggs. Delicious despite the description! The full recipe is presented here and I hope you enjoy this classic French version of Basque Piperrada.
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This is the traditional Basque and Gascon version of the dish known in France as Piperade. Piperade (Gascon and French) or piperrada (Basque and Spanish), from piper ('pepper' in Gascon and in Basque), is a typical Gascon and Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette chillies. The colours coincidentally reflect the colours of the Basque flag (red, green and white). This is a fusion adaptation of that original dish that uses eggs as the base.
Ingredients:
1 large onion, peeled and sliced
1 green bell pepper, chopped
5 or 6 Anglet chillies
4 large, ripe tomatoes
salt, to taste
2 Espelette chilli peppers
olive oil, for frying
Method:
Remove the veins and seeds from the chillies then slice into thin strips.
Coarsely chop the tomatoes.
Add a little oil to a frying pan, and when hot add the onion and sweat, covered over medium low heat for 5 minutes, until softened.
Add the chillies and bell pepper and continue cooking, covered for a further 5 minutes.
Now add the tomatoes. Cover the pan and cook over low heat for 40 minutes. Season to taste with salt and serve.
This can be served as it, topped with a fried egg.
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