A classic Basque Country dish that delights the palate with its tender peppers, juicy tomatoes, and creamy eggs. This colorful and flavorful dish, fragrant with Basque spices, is perfect for an indulgent brunch or a light family dinner.
⏱️55 min
📊Easy
👥4 servings
🍽️Main
vegetarianbudget-friendlyfamilyquick
Ingredients
3 piècesred bell peppers
2 piècesgreen bell peppers
4 piècesripe tomatoes
2 piècesyellow onions
8 piècesfarm eggs
150 gBayonne ham
4 cuillères à soupeolive oil
2 goussesgarlic
1 cuillère à caféEspelette pepper
1 à goûtsalt and pepper
Instructions
1PREPARE THE VEGETABLES: Start by washing your red and green bell peppers, then carefully remove the seeds and white membranes. Cut them into regular strips about 1 cm wide for even cooking. Peel your onions and cut them into thin half-moons. Peel your tomatoes by briefly blanching them for 30 seconds in boiling water, then remove the seeds and coarsely chop them. Lightly crush your unpeeled garlic cloves to release their aromas.
2SAUTÉ THE ONIONS: Pour 2 tablespoons of olive oil into a large skillet or Dutch oven over medium heat. Add your onions and cook gently for about 5 minutes, stirring regularly, until they become translucent and lightly golden. The onions should release a sweet fragrance and not brown quickly, as they serve as the aromatic base for the dish.
3ADD THE PEPPERS: Stir your pepper strips into the skillet with the onions, then pour in the remaining 2 tablespoons of olive oil. Increase the heat slightly to medium-high and cook for 12 to 15 minutes, stirring every 2-3 minutes. The peppers should become tender and lightly caramelized at the edges while maintaining their structure. At this stage, you develop the sweet and deep flavors that characterize piperade.
4INCORPORATE THE TOMATOES AND SEASONINGS: Add your coarsely chopped tomatoes and crushed garlic directly into the pepper mixture. Generously sprinkle with Espelette pepper, which gives this dish its Basque character. Add salt and pepper to taste. Reduce the heat to medium and let simmer for 8 to 10 minutes, allowing the flavors to meld and excess tomato moisture to evaporate.
5PREPARE THE HAM: While the vegetables reduce, cut your Bayonne ham into lardons or small pieces according to your preference. You can lightly brown it in a separate skillet over high heat for 2 minutes, or add it directly to the vegetables so it absorbs the flavors. The ham should remain tender and savory, adding a salty and meaty touch to the preparation.
6ADD THE EGGS AND FINISH: When the pepper and tomato compote has reduced well and has a thick consistency, create a light well in the center of the skillet. Gently pour your 8 lightly beaten eggs over the surface, distributing the ham evenly. Lower the heat to medium-low and cover with a lid or aluminum foil. Cook for approximately 5 to 7 minutes depending on your egg preference: they should remain slightly runny in the center if you like flowing yolks, or cook longer if you prefer them more set. Gently stir with a wooden spatula to fully incorporate the eggs into the vegetables, creating a creamy and airy texture.