This is a traditional Basque recipe that is delicious on its own, slathered on some bread, or paired with ham from the region. It is easy to remember the main ingredients as they all represent the colors of the Basque flag: tomatoes and peppers for red, onions for white and green peppers for green.
Recipe courtesy of Sarah Sharratt
Show: UpRooted
Piperade
Total:
1 hr 5 min
Active:
35 min
Yield:
6 appetizer servings
Level:
Easy
Total:
1 hr 5 min
Active:
35 min
Yield:
6 appetizer servings
Level:
Easy

Ingredients

  • 4 tablespoons olive oil
  • 1 large onion, finely chopped 
  • 2 cloves garlic, minced 
  • 3 large tomatoes, seeded and cut into 1-inch chunks 
  • One 14 1/2-ounce can diced tomatoes 
  • 1 medium green pepper, seeded and cut into 1/4-inch strips 
  • 1 medium red pepper, seeded and cut into 1/4-inch strips 
  • 1/2 teaspoon piment d'espelette or cayenne
  • 1/2 teaspoon sugar 
  • Salt
  • 1 tablespoon balsamic vinegar 
  • 3 eggs, lightly beaten 
  • 1/4 cup fresh parsley, roughly chopped 
  • 1 loaf crusty bread, for serving 

Directions

Heat the oil in a large saute pan over medium-high heat. Add the onions and saute, stirring occasionally, until softened, 5 to 7 minutes. Reduce the heat to medium low and add the garlic, fresh and canned tomatoes, green and red peppers, piment d'espelette, sugar, 1 teaspoon salt and the balsamic. Cook, stirring occasionally, until the tomatoes have broken down and the peppers are very soft, 15 to 20 minutes.

Pour the eggs into the pan and slowly stir until the eggs are cooked but not lumpy, 3 to 5 minutes. Remove from the heat and sprinkle with the parsley. Serve with crusty bread.

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