Entree: France – Basque Country – Piperade (Basque stew of peppers, tomatoes, and onions often finished with eggs or cured ham)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 g) unsalted butter
- 1 large yellow onion, thinly sliced, approx. 8 oz (225 g)
- 4 cloves garlic, minced, approx. 12 g
- 2 red bell peppers, seeded and sliced, approx. 10 oz (280 g)
- 2 green bell peppers, seeded and sliced, approx. 10 oz (280 g)
- 4 ripe tomatoes, chopped, approx. 1 lb (450 g)
- 1 tsp (5 ml) ground Espelette pepper or mild smoked paprika
- 1 tsp (5 ml) sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 4 large eggs, approx. 7 oz (200 g)
- 4 oz (115 g) Bayonne ham, thinly sliced (optional)
- 2 tbsp (30 ml) chopped fresh parsley
- Crusty bread for serving

Instructions

1. Heat the olive oil and butter in a large skillet over medium heat until shimmering.
2. Add the sliced onion and cook, stirring occasionally, until soft and translucent, about 8–10 minutes.
3. Stir in the minced garlic and sliced peppers and cook until the peppers begin to soften, about 6–8 minutes.
4. Add the chopped tomatoes, Espelette pepper, sugar if using, and a pinch of salt and pepper. Reduce heat to low and simmer, partially covered, until the mixture is thick and saucy, about 20–25 minutes. Stir occasionally.
5. If using Bayonne ham, toss the slices into the mixture to warm through and lightly infuse the sauce, breaking them up as desired.
6. Make four shallow wells in the piperade and crack one egg into each well. Cover the skillet and cook until eggs are set to your liking, about 4–6 minutes for runny yolks or longer for firmer yolks.
7. Taste and adjust seasoning. Sprinkle with chopped parsley and serve immediately with crusty bread.