A traditional dish from the Basque country, southern France, piperade is simple to make and features the local speciality – peppers.
Ingredients for 4
30g (1oz/ 0.12 cups)
4 tablespoons oil
500g green peppers (1lb/3.3 cups)
375g Onions (12oz/ 2.2 cups)
1kg tomatoes (2lb/6.5 cups)
4 slices ham (cut thin)
8 medium eggs
3 cloves garlic
Bouquet garni (thyme, parsley, bay leaf)
Chopped parsley (optional – to decorate)
If using fresh tomatoes, peel, chop and deseed. Core, deseed and chop the peppers. Slice the onions thinly.
In the butter and half the oil, sauté the onions until soft, add the peppers and cook for 3-5 minutes.
Stir in the onions, garlic, bouquet garni and season.
Simmer for 25 to 30 minutes (uncovered) and stir regularly.
Remove the pan from the heat. If you want the vegan version, serve as is. If not, beat the eggs and add to the vegetable mix, stir over a low heat until they set. You can also just crack the eggs into the mixture and poach them which looks really good!
If you’re going for the vegetarian version serve as is. Or fry the ham in the remaining oil (or use unfried), and arrange over the top and serve.