Piperade basque aux œufs

Name: Piperade basque aux œufs
Total time: 45 min
Yield: Serves 4
Cuisine: Basque Country
Ingredients: 6 long green Anglet peppers; 4 ripe tomatoes; 2 sweet onions; 3 garlic cloves; 200 g (7 oz) sliced Bayonne ham; 6 eggs; 1 Espelette pepper; 4 tablespoons olive oil; Salt, pepper, parsley

Basque pepper and tomato stew with eggs

⏱ 45 minServes 4Easy380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

6long green Anglet peppers
4ripe tomatoes
2sweet onions
3 clovesgarlic
200 g (7 oz)sliced Bayonne ham
6eggs
1Espelette pepper
4 tbspolive oil
Saltpepper, parsley

6 long green Anglet peppers
4 ripe tomatoes
2 sweet onions
3 cloves garlic
200 g (7 oz) sliced Bayonne ham
6 eggs
1 Espelette pepper
4 tbsp olive oil
Salt pepper, parsley

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Nonstick skillet

Dutch oven or stockpot

Whisk

Silicone spatula

Chef’s knife

03 — Method

Slice the onions and sweat them in the oil for 10 minutes.
Add the seeded peppers cut into strips and cook for 15 minutes.
Stir in the peeled, chopped tomatoes, the chopped garlic and the chili.
Simmer gently for 20 minutes until jammy.
Add a little salt and some pepper.
Brown the ham slices in a skillet and set aside.
Beat the eggs.
Pour them into the simmering piperade and stir gently with a spatula, as for scrambled eggs.
Take off the heat while the eggs are still soft.
Serve topped with the ham slices and chopped parsley.