Piperade basque aux œufs
Poivrons, oignons et tomates mijotés au piment d'Espelette, œufs brouillés et jambon de Bayonne poêlé.
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Soften the onions
Heat the olive oil in a large frying pan over medium heat. Cook the onions for 8 minutes, stirring now and then, until soft but not brown. Add the garlic and cook for 1 minute more.
Cook the peppers
Add the red and green peppers. Cook for 15 minutes, stirring often, until they are soft and sweet.
Add the tomatoes
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Crisp the ham
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Add the eggs
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Serve
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Soften the onions
Heat the olive oil in a large frying pan over medium heat. Cook the onions for 8 minutes, stirring now and then, until soft but not brown. Add the garlic and cook for 1 minute more.
Cook the peppers
Add the red and green peppers. Cook for 15 minutes, stirring often, until they are soft and sweet.
Add the tomatoes
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Crisp the ham
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Add the eggs
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Serve
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The Story Behind the Dish
Piperade comes from the Basque Country, which straddles the border between France and Spain. Its name comes from piper, the Basque word for pepper, and it is cooked in late summer, when peppers and tomatoes are at their sweetest.
It can be a side dish for fish or chicken, but with eggs and the local Bayonne ham it becomes a full meal, eaten at lunch with plenty of bread.
⭐ Why It's Famous
It is the taste of the Basque summer in one pan: sweet, smoky and gently spicy from the famous Espelette pepper.
💡 Fun Fact
The red peppers, green peppers and white onions are often said to match the colours of the Basque flag.
French Basque Country (Bayonne)
43.49°N, -1.47°W
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