Piperade With Ham

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Difficulty: Advanced
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A classic Basque vegetable stew with ham and soft-scrambled eggs
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This traditional Piperade is a vibrant, savory stew originating from the Basque region of France. It features a rich mixture of sweet red bell peppers, onions, garlic, and tomatoes simmered until tender and flavorful. The dish is elevated with thinly sliced jambon de Bayonne or prosciutto and gently folded into soft, creamy scrambled eggs. It offers a beautiful contrast of textures, from the silky eggs to the chunky vegetables. Perfect served with toasted country-style bread for soaking up the juices, this recipe makes for an impressive brunch or a hearty weeknight dinner that feels both rustic and refined.

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Piperade With Ham

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Calories: 232.8
Dietary:
V Vegan

Description

This traditional Piperade is a vibrant, savory stew originating from the Basque region of France. It features a rich mixture of sweet red bell peppers, onions, garlic, and tomatoes simmered until tender and flavorful. The dish is elevated with thinly sliced jambon de Bayonne or prosciutto and gently folded into soft, creamy scrambled eggs. It offers a beautiful contrast of textures, from the silky eggs to the chunky vegetables. Perfect served with toasted country-style bread for soaking up the juices, this recipe makes for an impressive brunch or a hearty weeknight dinner that feels both rustic and refined.

Directions

  1. Char the red bell peppers over a gas flame or under a broiler until blackened on all sides.
  2. Wrap the charred peppers in a plastic bag or cover with a bowl and let stand for 10 minutes to steam.
  3. Peel and seed the peppers, then cut them into 1/3-inch-wide strips.
  4. Heat olive oil in a heavy large skillet over medium heat.
  5. Add the sliced onions and garlic; sauté until tender, about 8 minutes.
  6. Add the pepper strips, chopped tomatoes, and cayenne pepper to the skillet.
  7. Cover and cook until the peppers are very tender and tomatoes are reduced to a sauce consistency, stirring occasionally, about 20 minutes.
  8. Uncover and cook until the mixture is thick and most liquid has evaporated, about 14 minutes more.
  9. Season the vegetable mixture with salt and pepper to taste.
  10. In a bowl, beat the 10 eggs until blended.
  11. Melt butter in a heavy large nonstick skillet over low heat.
  12. Add the beaten eggs and fresh basil; stir constantly with a rubber spatula.
  13. Continue stirring until soft curds form and eggs are barely set, about 12 minutes.
  14. Fold the pepper mixture and sliced ham into the scrambled eggs just to blend.
  15. Season to taste with additional salt and pepper if needed.
  16. Mound the piperade in the center of a serving platter.
  17. Surround the piperade with toasted bread slices and serve immediately.

Nutrition Facts

Amount Per Serving
Calories 232.8kcal
% Daily Value *
Total Fat 11.8g19%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 15.2mg1%
Total Carbohydrate 29.7g10%
Dietary Fiber 2.9g12%
Sugars 3.4g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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