French
Piperade
“A vibrant melody of sautéed peppers and onions, with a hint of Espelette pepper that dances on the palate.”
Bell Pepper
Tomato
Onion
Garlic
Egg
Olive OilEasy35 min
Where it comes from
Piperade hails from the heart of the Basque country, especially from the town of Bayonne, where the local terroir influences the sweet and spicy notes of the dish, embodying the spirit of the region.
On the Palate
What goes into it
Proteins
Herbs & Spices
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Heat olive oil in a pan and soubresauter sliced onions and bell peppers until soft.
- 2
Add chopped tomatoes and minced garlic, cooking until the mixture thickens slightly.
- 3
Sprinkle with Espelette pepper, salt, and black pepper, allowing the flavors to meld.
- 4
Create wells in the mixture and crack eggs into them, cooking until the whites are set.
- 5
Lay slices of Bayonne ham over the top and let the ham warm through.
