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Piperade à la Basque
Piperade, a vibrant and zesty Basque dish, is a veritable celebration of flavors and colors. A sizzling medley of bell peppers, tomatoes, and onions, intertwined with the richness of eggs, all brought to life with a hint of Espelette pepper. This mouthwatering dish can be the star of your dinner table as a main course or a delicious side dish that complements any meal.
Ingredients
- Espelette pepper
- 1 teaspoon
- Salt
- to taste
- Black pepper
- to taste
- Eggs
- 4
- Tomatoes
- 4, medium-sized, diced
- Garlic
- 2 cloves, finely chopped
- Bell peppers
- 2, one red and one green, thinly sliced
- Onions
- 1 large, thinly sliced
- Olive oil
- 2 tablespoons
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the thinly sliced onions and bell peppers to the skillet. Cook until they become soft and start to caramelize, approximately 10 minutes.
- Stir in the finely chopped garlic and continue to cook for another minute until the garlic is fragrant.
- Add the diced tomatoes to the skillet, stirring often. Cook until the tomatoes soften and release their juices, about 10 minutes.
- Crack the eggs directly into the skillet over the vegetable mixture. Stir gently to combine and distribute the eggs evenly.
- Season the mixture with salt, black pepper, and Espelette pepper. Stir gently to ensure the seasoning is well distributed.
- Cover the skillet and let it cook for about 5 minutes, or until the eggs are set to your liking.
- Serve the Piperade warm, garnished with some fresh herbs like parsley or basil if desired.
Tips
- Espelette pepper is a variety of chilli pepper that is cultivated in the French commune of Espelette. If you cannot find it, you can substitute it with hot paprika or a pinch of cayenne pepper.
Dietary Information
Servings: 4 Dish Type: Main Course/Side Dish Prep Time: 15 minutes Cook Time: 30 minutes Calories: 220 Fat: 12g Carbs: 15g Protein: 9g Sodium: 100mg Sugar: 6g
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