Basque Piperade
At a Glance
- Prep
- 20 minutes
- Cook
- 50 minutes
- Total
- 1 hour 10 minutes
- Servings
- 6 serving(s)
Categories
- Breakfast
- Brunch
- Basque
- European
- Spanish
- Stovetop
- Easy
Allergens
- Eggs
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
This tasty recipe for a classic Basque version of scrambled eggs makes a great breakfast or brunch dish.
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Equipment
Large heavy-based non-stick saucepan
Ingredients
- 6 tablespoons olive oil
- 2 onions, finely sliced
- 10 green peppers, finely sliced across
- 6 red ripe tomatoes, skinned
- 2 garlic cloves, crushed
- 1 bay leaf
- 3 -4 fresh thyme sprigs
- 1 pinch sugar
- 1 pinch cayenne pepper
- salt & freshly ground black pepper
- 4 eggs, beaten
- 4 slices of bayonne ham or 4 slices bacon, to garnish
Instructions
Heat the olive oil in a large, heavy-based, non-stick saucepan. Add the onions and cook gently, stirring often, for 10 minutes.
Add the chopped green peppers to the onion, mixing well. Cover the pan and cook gently, stirring now and then, for 10 minutes.
Add the tomatoes, garlic, bay and thyme. Season with sugar, Cayenne pepper, salt and freshly ground pepper. Cover the pan and cook gently, stirring now and then, for 25 minutes.
Mix the beaten egg into the pepper mixture. Cook uncovered for 5 minutes, stirring often.
Serve the piperade at once garnished with Bayonne ham.
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