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Piperade Recipe

French (Basque) · Main course · 50 min total

A classic Basque dish of slowly cooked peppers, onions, and tomatoes, often served with eggs or as a side. This recipe is a simple, home-cook version bursting with sweet and savory flavors.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 red bell peppers, seeded and thinly sliced
• 2 green bell peppers, seeded and thinly sliced
• 4 cloves garlic, minced
• 4 large ripe tomatoes, peeled, seeded, and chopped (or 1 can (14 oz) diced tomatoes, drained)
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large eggs (optional, for serving)

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 red and green bell peppers. Cook, stirring occasionally, until peppers are tender and slightly caramelized, about 15 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add tomatoes, smoked paprika, salt, and pepper. Reduce heat to low and simmer, stirring occasionally, until mixture thickens and flavors meld, about 15 minutes.
5. Optional: Make 4 wells in the piperade and crack an egg into each. Cover and cook until eggs are set to your liking, about 5-7 minutes for runny yolks.
6. Serve hot, with crusty bread or over rice.

Tips

• Piperade can be made ahead and reheated gently.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To peel tomatoes easily, score an X on the bottom, blanch in boiling water for 30 seconds, then transfer to ice water.

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