🫑 Piperade
Piperade is a Basque dish of bell peppers, tomatoes, onion and garlic stewed slowly into a soft, sweet, colourful mixture. Eggs are often stirred in at the end until just scrambled, and it is served with slices of cured ham, briefly warmed in the pan. The result is light, juicy and savoury, eaten for lunch or a simple supper.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 3 bell peppers (red and green), sliced
- 4 ripe tomatoes, peeled and chopped
- 1 onion, sliced
- 2 garlic cloves, chopped
- 4 eggs
- 4 thin slices cured ham
- 2 tbsp olive oil, salt, 1 tsp paprika or Espelette pepper
Method
- Soften the onion in the olive oil for 5 minutes, then add the peppers and cook for 15 minutes.
- Add the garlic and tomatoes and simmer for 15 minutes until thick; season with salt and paprika.
- Stir in the beaten eggs and cook gently until just set.
- Warm the ham slices in a dry pan and serve them on top.
How to make it lighter
- Use 1 tbsp oil — 1 tbsp oil ≈ 120 kcal.
- Choose lean ham and trim the visible fat.
- Add more peppers and tomato per egg for a larger, lighter portion.
History
Piperade comes from the French Basque Country, where its red, green and white colours are often said to echo the Basque flag. The ham traditionally served with it is jambon de Bayonne, the region's dry-cured ham.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →