Piperade
Piperade, from above
Non vegEggBasque Country

Piperade

Peppers, tomatoes and onions cooked down, then eggs stirred in. Basque colours on a plate.

40 minTime
13 gProtein each
mildSpice
Basque colours2 chapters · 1 min read

Make it your way

Grandma's wayPeppers and tomatoes with soft eggs.
The original
292kcalsame
13 gproteinsame
6 gfibresame
40minutessame

Classic piperade.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Olive oil3 tbsp
Onion2, sliced
Garlic2 cloves
Red bell pepper (red capsicum, red pepper)2, sliced
Capsicum (green capsicum, green bell pepper)1 green pepper, sliced
Tomato4, peeled and chopped
Paprika1 tsp piment d'Espelette or paprika
Sugara pinch
Saltto taste
Egg6

Method

4 steps
  1. 1Soften the onion and garlic in olive oil over medium heat.
  2. 2Add the peppers and cook until soft.
  3. 3Add the tomatoes, piment d'Espelette, sugar and salt. Simmer until thick and jammy.
  4. 4Beat the eggs, pour over and stir gently on low heat until just set in soft curds.
Serve it like this

Spoon onto warm plates and serve with crusty bread. A slice of ham on top is classic.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Piperade: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Pain d'épices90 min
On the side Pommes boulangère90 min
On the side Gratin savoyard90 min
To drink Chocolat chaud10 min
Something sweet Gâteau basque120 min
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