Piperade
Colorful Basque pepper and tomato stew with eggs
Ingredients
Instructions
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Prepare the vegetablesHeat olive oil in a large skillet over medium heat. Add the sliced onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
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Cook the peppersAdd the red and green bell pepper strips to the skillet. Cook, stirring occasionally, until the peppers begin to soften, about 10 minutes. Season with salt, black pepper, and Espelette pepper or paprika.
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Add the tomatoesAdd the chopped tomatoes, thyme, and bay leaves to the pepper mixture. Reduce heat to low and simmer uncovered for about 15-20 minutes, stirring occasionally, until the mixture thickens and the flavors meld together. The peppers should be very tender.
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Make wells for the eggsUsing a wooden spoon, make 6 wells in the pepper mixture. Crack an egg into each well. Cover the skillet and cook on low heat until the egg whites are set but the yolks are still runny, about 5-7 minutes.
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Finish and serveRemove the bay leaves, sprinkle with fresh parsley, and serve directly from the skillet. Traditionally, piperade is served with crusty bread to soak up the sauce and runny egg yolks.
Nutritional Information
280
Calories
per serving
14
Protein
g per serving
15
Carbohydrates
g per serving
18
Total Fat
g per serving
4
Saturated Fat
g per serving
5
Fiber
g per serving
9
Sugar
g per serving
420
Sodium
mg per serving
120
Vitamin C
% DV per serving
15
Iron
% DV per serving
Piperade is Also Known As
Piperrada, Basque Piperade, Poulet Basquaise, Piperade Basquaise or Basque Eggs
