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Pipérade Recipe

French (Basque) · Side dish · 55 min total

A classic Basque dish of slowly cooked peppers, onions, and tomatoes, often served with eggs or as a side. This simple version highlights the sweet, smoky flavors of the vegetables.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 red bell peppers, seeded and thinly sliced
• 2 green bell peppers, seeded and thinly sliced
• 4 ripe tomatoes, peeled, seeded, and chopped
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add red and green bell peppers. Cook, stirring occasionally, until peppers are tender, about 15 minutes.
4. Stir in chopped tomatoes and smoked paprika. Season with salt and pepper.
5. Reduce heat to low and simmer, stirring occasionally, until the mixture is thick and the flavors meld, about 20 minutes.
6. Taste and adjust seasoning. Garnish with parsley if desired. Serve warm or at room temperature.

Tips

• For a spicier version, add a pinch of cayenne pepper or a chopped Espelette pepper.
• Serve pipérade with fried or poached eggs for a classic Basque breakfast.
• Can be made ahead and reheated; flavors deepen overnight.

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