Piperade and Eggs Piperade

October 31, 2016

Piperade and Eggs Piperade

This traditional Basque dish calls for “piment d’Espelette” (a local Basque pepper) to spice it up, but you can use any spicy local chile such as as Jalapeño or Serrano, or even Habañero if you like it hot. However, if the green chiles are spicy to begin with, you can omit the extra spicy chile. Basque Country is a region that straddles France and Spain across the western Pyrenees mountains.

5 green chiles or 3 green bell peppers (or a combination), seeds removed, chopped

2 tomatoes, diced

1 onion, chopped

2 cloves garlic, minced

1 Jalapeño or Serrano chile, finely chopped (or 2 teaspoons of dry chile flakes)

2 tablespoon olive oil



Heat oil in a skillet over medium high heat. Add green chiles or belle beppers and onions. Sauté for about 5 minutes until onions are translucent. Add garlic and Jalapeño and sauté for another minute. Add tomatoes. Add salt to taste. Reduce heat to medium and cover. Cook for another 10 minutes. Serve with a baguette. Piperade is often served with scrambled eggs.


Eggs Piperade

One variation of this dish is to include the eggs in it instead of having them on the side, as in the style of a Spanish tortilla. Once the piperade is cooked, compact it with a spatula and pour 4 beaten eggs evenly over it. Cover, and cook for another 5-10 minutes or until the beaten eggs have set.

Cut in wedges and serve with sliced baguette.

It can be served hot of cold. It makes a great picnic dish.

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