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Piperrada
Peppers and tomato with eggs
Piperrada: slow-cooked Basque peppers, onion and tomato with softly set eggs
Piperrada belongs to late summer on both sides of the Pyrenees, when the market stalls of Bayonne, Gernika and Pamplona are piled with green and red peppers. The vegetables are stewed slowly in olive oil until sweet and jammy, and in many Basque homes beaten eggs are stirred in at the end for a light supper. It is often served with cured ham alongside; this version is vegetarian. A common mistake is rushing the peppers over a high heat: they should collapse slowly, or the dish tastes raw and sharp. Chef's tip: take the pan off the heat while the eggs still look slightly wet, because they keep cooking on the way to the table.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the peppers
- 5 tbsp olive oil
- 2 onionsthinly sliced
- 3 cloves garlicsliced
- 3 green Italian peppersdeseeded and cut into strips
- 2 red peppersdeseeded and cut into strips
- 1 ⅛ lb ripe tomatoespeeled, deseeded and chopped
- 1 tsp salt
- 1 pinch sugar
For the eggs
- 4 eggslightly beaten with a pinch of salt
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Method
0/5 doneStep 2: Add 3 cloves garlic, 3 green Italian peppers and 2 red peppers with half the ½ tsp salt. Cover and cook for 15 minutes, stirring every few minutes, until the peppers are completely soft and slumped.
15 minStep 3: Add 1 ⅛ lb ripe tomatoes, the rest of the ½ tsp salt, 1 pinch sugar and ½ tsp Espelette pepper or mild chilli flakes. Cook uncovered for 10–12 minutes until the tomato juice has evaporated and the mixture looks thick and shiny rather than watery.
12 minStep 4: Turn the heat to low. Pour in the 4 eggs and stir slowly with a wooden spoon for 2–3 minutes, until they form soft, creamy curds through the vegetables. The eggs should be set with no runny raw white left.
3 minStep 5: Serve at once from the pan, with crusty bread (gluten-free if needed) for mopping up the juices.
1 min
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 9 g
- Carbs
- 14 g
- Fat
- 17 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does piperrada take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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