Basque Piperade
photo by Jonathan Melendez
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 tablespoons olive oil
- 2 onions, finely sliced
- 10 green peppers, finely sliced across
- 6 red ripe tomatoes, skinned
- 2 garlic cloves, crushed
- 1 bay leaf
- 3 -4 fresh thyme sprigs
- 1 pinch sugar
- 1 pinch cayenne pepper
- salt & freshly ground black pepper
- 4 eggs, beaten
- 4 slices of bayonne ham or 4 slices bacon, to garnish
directions
- Heat the olive oil in a large, heavy-based, non-stick saucepan. Add the onions and cook gently, stirring often, for 10 minutes.
- Add the chopped green peppers to the onion, mixing well. Cover the pan and cook gently, stirring now and then, for 10 minutes.
- Add the tomatoes, garlic, bay and thyme. Season with sugar, Cayenne pepper, salt and freshly ground pepper. Cover the pan and cook gently, stirring now and then, for 25 minutes.
- Mix the beaten egg into the pepper mixture. Cook uncovered for 5 minutes, stirring often.
- Serve the piperade at once garnished with Bayonne ham.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)