Piperade is a classic Basque dish, celebrated for its colorful presentation and irresistible aromas from Southwestern France.
Simmered with premium Bayonne ham and fresh local ingredients, this homemade version captures the essence of Basque culinary tradition.
Ingredients for 4 Servings
- 8 eggs
- 4 slices of Bayonne ham
- 1 red pepper
- 1 green pepper
- 4 tomatoes
- 1 onion
- 2 cloves of garlic
- Olive oil
- Salt and pepper
Step-by-Step Preparation
- Wash, seed, and cut the tomatoes into quarters and peppers into strips.
- Peel and finely chop the onion.
- In a hot oiled frying pan, brown the tomatoes, peppers, and onion.
- Season with salt and pepper, then simmer over medium heat for 40 minutes.
- Meanwhile, fry the Bayonne ham and add it to the vegetables with its cooking juices.
- Crack the eggs into a bowl and beat them lightly.
- Pour the eggs into the piperade.
- Cook for 5 minutes, stirring occasionally. It's ready to serve!
Expert Tips for Variation
For equally delicious results, substitute Bayonne ham with bacon or chicken. For poached-style eggs, add them whole directly to the piperade and cook low and slow to your preference.
Budget Breakdown
- 8 eggs: €2
- 4 slices of Bayonne ham: €3.02
- 1 red pepper: €0.80
- 1 green pepper: €0.80
- 4 tomatoes: around 480 g at €2.50 per kilo, i.e. €1.25
- 1 onion: around 125 g at €1.85 per kilo, i.e. €0.23
- 2 cloves of garlic: around 20 g at €8.40 per kilo, i.e. €0.17
Total for 4 servings: €8.27 or €2.06 per person.
Have your own piperade twists? Share in the comments below!
