La Piperade is a colorful, hearty dish originating from the Basque country, featuring a rich medley of sauted onions, garlic, and bell peppers simmered until tender and sweet. This recipe combines the rustic charm of a vegetable stew with the comforting addition of salty ham and creamy scrambled eggs. The vegetables soften into a thick, flavorful sauce that coats the eggs perfectly, creating a satisfying texture and deep, savory flavor profile. It is an excellent choice for a light dinner, a brunch centerpiece, or a substantial side dish. Simple to prepare with fresh produce, this dish highlights the natural sweetness of the peppers and the aromatic punch of garlic and herbs, making it a crowd-pleaser for any occasion.
La Piperade
Description
La Piperade is a colorful, hearty dish originating from the Basque country, featuring a rich medley of sauted onions, garlic, and bell peppers simmered until tender and sweet. This recipe combines the rustic charm of a vegetable stew with the comforting addition of salty ham and creamy scrambled eggs. The vegetables soften into a thick, flavorful sauce that coats the eggs perfectly, creating a satisfying texture and deep, savory flavor profile. It is an excellent choice for a light dinner, a brunch centerpiece, or a substantial side dish. Simple to prepare with fresh produce, this dish highlights the natural sweetness of the peppers and the aromatic punch of garlic and herbs, making it a crowd-pleaser for any occasion.Ingredients
Directions
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Chop the onions finely.
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Crush the garlic cloves with the flat side of a large knife and a pinch of salt to create a paste.
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Core, seed, and chop the bell peppers and hot red pepper.
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Heat olive oil in a large skillet over medium heat.
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Saut the onions and garlic paste until the onions are wilted and translucent, about 5 minutes.
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Add the chopped bell peppers, hot pepper, sugar, and black pepper to the skillet.
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Stir well to combine the vegetables.
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Cover the skillet and simmer over medium heat until the vegetables are very soft and the mixture has thickened, about 25 minutes.
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Uncover the skillet, increase the heat, and reduce the mixture for 1 to 2 minutes more.
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In a separate frying pan, cook the diced ham in remaining olive oil over low heat until lightly browned, about 5 minutes.
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Remove the ham with a slotted spoon and set aside to keep warm.
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Reserve the oil in the ham pan.
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Pour the beaten eggs into the vegetable mixture in the first skillet.
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Simmer the egg and vegetable mixture, stirring gently, over low heat until the eggs just begin to set.
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Let the eggs continue to cook undisturbed until fully set.
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Garnish with chopped parsley and serve with the browned ham on the side or mixed in.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 680.3kcal
- % Daily Value *
- Total Fat 31.8g49%
- Saturated Fat 7.4g37%
- Cholesterol 573.1mg192%
- Sodium 585.1mg25%
- Total Carbohydrate 76.7g26%
- Dietary Fiber 22.5g90%
- Sugars 10.0g
- Protein 41.6g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The vegetable base of the piperade can be prepared several days in advance and refrigerated. Reheat gently before adding the eggs.
For a vegetarian version, omit the ham and increase the olive oil slightly for richness.
Adjust the amount of hot red pepper to suit your preference for spice.
Serve immediately with crusty bread to soak up the flavorful sauce.
