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
Print
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Monkfish Tails Piperade

Recipe courtesy of Emeril Lagasse

Fritzi Dog's BBQ Dog

Recipe courtesy of Fritzi Dog

Bob McGee's Sauce Romanesco

Recipe courtesy of Bob McGee

Pick-a-Pepper Pasta (Bucatini with Hot and Sweet and Pickled Peppers Sauce)

Recipe courtesy of Rachael Ray

Guisados Pico De Gallo

Recipe courtesy of Guisados

Rigatoni Oreganata with Tomato Sauce and Bread Crumbs

Recipe courtesy of Emeril Lagasse

Bobby's Fresh Salsa

Recipe courtesy of Bobby Deen

Burgers

Recipe courtesy of Kevin Gillespie

Bobby's Tomato Pie

Recipe courtesy of Bobby Deen

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Extreme Cake Makers

3:30pm | 2:30c
4pm | 3c
5pm | 4c
6pm | 5c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c
12am | 11c
1am | 12c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here