Piperade basquaise

Name: Piperade basquaise
Total time: 35 min
Yield: Serves 4
Cuisine: Basque Country
Ingredients: 8 very fresh eggs; 6 red and green bell peppers, in strips; 4 tomatoes, peeled and diced; 3 sweet onions, sliced; 4 garlic cloves, crushed; 200 g (7 oz) Bayonne ham, in strips; 2 tsp Espelette pepper (AOP); 3 tbsp extra-virgin olive oil

Basque pepper and tomato scramble with Bayonne ham

⏱ 35 minServes 4Easy280 kcal

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

01 — Ingredients4 servings

8very fresh eggs
6red and green bell peppers, in strips
4tomatoes, peeled and diced
3sweet onions, sliced
4 clovesgarlic, crushed
200 g (7 oz)Bayonne ham, in strips
2 tspEspelette pepper (AOP)
3 tbspextra-virgin olive oil

8 very fresh eggs
6 red and green bell peppers, in strips
4 tomatoes, peeled and diced
3 sweet onions, sliced
4 cloves garlic, crushed
200 g (7 oz) Bayonne ham, in strips
2 tsp Espelette pepper (AOP)
3 tbsp extra-virgin olive oil

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

1 large cast-iron skillet (28 cm / 11 in)

1 chef’s knife (20 cm / 8 in blade)

1 cutting board

1 stainless-steel bowl (1 L / 1 qt)

1 hand whisk

1 silicone spatula

4 warm plates for serving

03 — Method

Thinly slice the onions, cut the peppers into strips, and peel and chop the tomatoes.
Heat the olive oil in the skillet and cook the onions for 8 minutes until translucent.
Add the peppers and crushed garlic and cook covered over medium heat for 15 minutes.
Stir in the tomatoes and Espelette pepper and cook for 10 minutes until the liquid evaporates.
Meanwhile, sear the Bayonne ham in another pan for just 2 minutes.
Beat the eggs in the bowl and pour them over the vegetables in the large skillet.
Gently scramble the eggs with a spatula until creamy, and serve.