📝 About This Recipe
Hailing from the soul of the French-Spanish Basque region, Piperade is a vibrant celebration of summer's harvest. This dish transforms sweet bell peppers, onions, and tomatoes into a meltingly soft compote, seasoned with the smoky heat of Piment d'Espelette. When these luscious vegetables meet gently scrambled eggs, the result is a rustic, comforting masterpiece that captures the essence of Pyrenean hospitality.
🥗 Ingredients
The Vegetable Base (The Piperade)
- 3 tablespoons Extra virgin olive oil (high quality)
- 2 large Red bell peppers (seeded and sliced into thin strips)
- 2 large Green bell peppers (seeded and sliced into thin strips)
- 1 medium Yellow onion (thinly sliced into half-moons)
- 3 pieces Garlic cloves (finely minced)
- 4 large Roma tomatoes (peeled, seeded, and chopped)
- 1 teaspoon Piment d'Espelette (or substitute with smoked paprika and a pinch of cayenne)
- 2 sprigs Fresh thyme (leaves removed)
- 1/2 teaspoon Kosher salt (to taste)
- 1/4 teaspoon Sugar (to balance tomato acidity)
The Eggs
- 8 pieces Large eggs (at room temperature)
- 1 tablespoon Unsalted butter (for richness)
- 1 tablespoon Heavy cream (optional, for extra silkiness)
For Serving
- 2 tablespoons Fresh flat-leaf parsley (roughly chopped)
- 4 slices Serrano ham or Prosciutto (briefly pan-seared until crisp)
- 4 thick slices Crusty sourdough bread (toasted)
👨🍳 Instructions
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1
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat until shimmering.
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2
Add the sliced onions and peppers to the skillet. Sauté for 10-12 minutes, stirring occasionally, until they are soft and beginning to caramelize slightly at the edges.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown.
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4
Add the chopped tomatoes, thyme leaves, Piment d'Espelette, salt, and sugar. Stir well to combine.
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5
Reduce the heat to low, cover the pan, and simmer for 15-20 minutes. The vegetables should break down into a thick, jam-like consistency. If it looks too dry, add a splash of water.
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6
While the vegetables simmer, whisk the eggs in a medium bowl with the heavy cream (if using) and a pinch of salt until no streaks of white remain.
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7
Taste the vegetable mixture and adjust the seasoning. Remove the thyme sprigs if any stems remain.
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8
Push the vegetables to the edges of the pan and melt the tablespoon of butter in the center.
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9
Pour the whisked eggs directly over the vegetables. Using a heat-resistant spatula, gently fold the eggs into the vegetable mixture.
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10
Continue to cook over low heat, folding gently, for about 3-5 minutes. You want the eggs to be softly scrambled and slightly moist, rather than a firm, dry omelet.
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11
Immediately remove the skillet from the heat to prevent overcooking from the residual heat.
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12
Divide the piperade among four warm plates or serve family-style directly from the skillet.
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13
Top each serving with a slice of crispy Serrano ham and a generous sprinkle of fresh parsley.
💡 Chef's Tips
For the most authentic flavor, seek out true Piment d'Espelette from the Basque region; it has a unique smoky sweetness that paprika can't quite replicate. To easily peel the tomatoes, score an 'X' on the bottom and submerge in boiling water for 30 seconds, then shock in ice water. Don't rush the pepper-softening stage; the sweetness of the dish depends on the slow breakdown of the vegetable fibers. If you prefer a more structured dish, you can cook the piperade sauce separately and serve it as a bed for a classic French rolled omelet or poached eggs.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough rubbed with a raw garlic clove. Pair with a crisp, chilled Rosé from the Provence region or a light-bodied Spanish Rioja. Add a side of sautéed fingerling potatoes tossed in duck fat for a truly decadent brunch. For a vegetarian version, omit the ham and top with crumbled goat cheese or shaved Manchego.