Food styling / Main course

Basque Pipérade

08.28.15

 

I grew up enjoying Pipérade (Piperrada con huevos frescos). Pipérade is a classic Basque stew of sizzling peppers, onions, tomatoes, and garlic topped with slices of ham and a poached egg. This dish isn’t complete without a pinch of piment d’espelette for flavoring. To top it off, we enjoyed a homemade rice pudding, and I should say…  It doesn’t get any better than this.

Basque Piperade-Recipe - Au Petit Goût Blog

Pipérade was a dish Ama (mom) prepared often for my siblings and me year-round. She made it in a terra cotta cazuela, a sturdy clay pot that Ama used in the oven or on the stove top, which she first cured to avoid cracking during cooking. Her cazuelas saw countless dishes, often salt cod (bacalao); cazuelas were often her main kitchen cookware.

PIPERADE-AUPETITGOUT-5Elizabeth Gaubeka - Food Styling and PhotographyRice pudding - Au Petit Goût Blog

Although many use the base of the Pipérade sauce for fish (mainly tuna) or meat, at home we have enjoyed it always with fresh eggs. The best part of this dish is the chance to soak a piece of toast or fresh bread and scoop up the sauce which has lavished the egg while the chunks of pepper, onion and garlic are found along the way.

Piperrada, like most traditional dishes, has many variations. Very easy to prepare and full of flavor, it brings back memories of slow cooking – almost- drizzling pil-pil eggs lavished with a deep red color sauce enhanced by the Espellete and the natural sweetness of the peppers.

While the classic Pipérade often appears with eggs and ham, world-class chefs have used the inspiration and influences of this humble Basque and French dish to prepare new twists with different guises. Making this dish in a cast iron pan quite elevates the flavors as it goes at 450 degrees for 7 to 10 minutes in the oven or until the eggs set.

Basque Piperade-Recipe - Au Petit Goût Blog   Basque Piperade-Recipe - Au Petit Goût Blog   Basque Piperade-Recipe - Au Petit Goût Blog   Basque Piperade-Recipe - Au Petit Goût Blog

 

I sigh. Enjoy! Will be back soon!

 

Basque Pipérade
 
Cook time
Total time
 
:
: main course
: Basque
Serves: 4
  • 1 quart can whole peeled tomatoes
  • 1 jar/4-6 whole roasted sweet red bell peppers
  • 10-15 cloves fresh sliced garlic
  • 1.5 whole yellow onions, julienned
  • 3-4 fresh eggs
  • 2 tsp smoked Spanish paprika or piment d'espelette
  • 2-3 bay leaves
  • 1 tsp sea salt
  • 1 cup extra virgin olive oil
  • 6-8 slices of baguette, brushed with olive oil
  1. Preheat oven to 450º. Chop onions, garlic and red peppers. Sauté the onions and garlic in olive oil on medium for 10 minutes. Add bay leaves, salt, piment d'espelette.
  2. Add tomatoes. Add roasted red peppers. Adjust salt and pepper to taste. Turn heat down to low and simmer for 25-30 minutes. Place you finished sauce in an oven-proof cast iron pan.
  3. Make room for the eggs with a spoon and crack one egg in place. Bake for 10-11 minutes, or until the egg whites begin to set, but the yolk remains moist. Serve immediately.

 

© Au Petit Goût.  All Rights Reserved Worldwide.

 

9 comments on “Basque Pipérade”

  1. My mouth is watering at the very thought of this delicious meal. Perfect for what I like to call a “Sunday Night breakfast” – there is nothing better than eggs at night to round off a perfect lazy Sunday.

    1. Indeed, Ev! Humble ingredients that bring us together. Love the “Sunday Night Breakfast” – so true! Thank you for your visit and lovely comments! Looking forward to what you will be cooking next. Have a great weekend! 🙂

  2. Voici une recette typiquement basque ! un petit retour aux sources en somme.
    C’est un plat que j’ai beaucoup mangé, c’est très très bon, effectivement surtout avec une pointe de piment d’Espelette. Je ne connaissais qu’avec des œufs, ne savais pas qu’on pouvait y inclure du jambon. (ça ne me concerne cependant pas car je suis végétarienne !).
    Tu as raison, tremper son pain grillé dans ce plat est un délice, plein de soleil.
    Je ne connais pas du tout ce plat de terre cuite non plus, mais je trouve que c’est une matière noble pour cuisiner lentement.
    Une recette qui met l’eau à la bouche et tes photos sont toujours aussi belles.
    Merci, à bientôt.

    1. Merci cher Clémentine pour ta visite et tes mots si gentiles. Je suis contente que le plat t’a fait plaisir. Moi aussi. Tu as raison, à la maison nous aussi avons l’eau a la bouche avec cette recette. J’adore tout ton travail aussi
      Bonne weekend, Clémentine! 🙂 Merci encore et à bientôt. 😉

Leave a Reply