Entree: France – Southwest France – Piperade (Basque-style sauté of peppers, onions and tomatoes typically finished with eggs or cured ham)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 1 large yellow onion, thinly sliced, about 8 oz (225 g)
- 3 bell peppers (mix of red and green), seeded and thinly sliced, about 1 lb (450 g)
- 3 medium ripe tomatoes, diced, about 12 oz (340 g)
- 2 cloves garlic, minced
- 1 tsp (2 g) Espelette pepper or mild cayenne pepper
- 1/2 tsp (2 g) sweet paprika
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 4 oz (115 g) Bayonne ham or thinly sliced cured ham, torn (optional)
- 4 large eggs, about 2 oz (55 g) each
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped flat-leaf parsley or chives for garnish
- Crusty bread, for serving

Instructions

1. Heat the olive oil and butter in a large heavy skillet over medium heat until the butter foams.
2. Add the sliced onion and cook, stirring occasionally, until soft and beginning to caramelize, about 8–10 minutes.
3. Add the sliced bell peppers and a pinch of salt, and continue to cook over medium heat until the peppers are tender and slightly jammy, about 15–20 minutes.
4. Stir in the minced garlic, diced tomatoes, Espelette pepper, paprika, and sugar if using. Reduce the heat to low and simmer gently until the tomatoes break down and the mixture is thickened, about 10–12 minutes. Adjust seasoning with salt and pepper.
5. If using Bayonne ham, stir most of it into the piperade now, reserving a little for garnish.
6. Make four small wells in the piperade and crack one egg into each well. Cover the pan and cook until the egg whites are set but yolks remain runny, 5–7 minutes, or longer to desired doneness.
7. Remove from heat, sprinkle with remaining ham and chopped parsley or chives, and serve immediately with crusty bread for mopping up the sauce and eggs.