Basque Piperade Recipe

Name: Basque Piperade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the olive oil in a large, heavy-based, non-stick saucepan. Add the onions and cook gently, stirring often, for 10 minutes.
2
Add the chopped green peppers to the onion, mixing well. Cover the pan and cook gently, stirring now and then, for 10 minutes.
3
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.
4
Mix the beaten egg into the pepper mixture. Cook uncovered for 5 minutes, stirring often.
5
Serve the piperade at once garnished with Bayonne ham.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons olive oil, 2 onions, finely sliced, 10 green peppers, finely sliced across, 6 red ripe tomatoes, skinned, and more.

Yes, Basque Piperade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basque Piperade

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