French cuisine · Breakfast & Eggs

Basque Piperade

Basque pan of green peppers, onions and tomatoes, softly set with beaten eggs into a creamy scramble.

Ingredients · for 4 servings

• 6 eggs
• 4 green peppers
• 2 onions
• 4 ripe tomatoes
• 2 cloves garlic
• 1 tsp Espelette pepper (or mild chilli powder)
• 4 tbsp olive oil
• 1 baguette
• Salt, pepper

Instructions

1. Halve the peppers, deseed and cut into narrow strips; slice the onions into thin half-rings and finely chop the garlic.
2. Score the tomatoes crosswise, pour boiling water over them for 30 sec, peel, deseed and roughly dice.
3. Warm the olive oil in a wide pan and braise the onions with the peppers over medium heat for 12–15 min until soft, without letting them take on colour.
4. Add the garlic and Espelette pepper and fry for 1 min, add the tomatoes, season with salt and cook uncovered for 10 min until barely any liquid remains in the pan.
5. Beat the eggs, season with pepper and stir them into the vegetables over the lowest heat – after 2–3 min the piperade should turn creamy and glossy, not dry.
6. Slice the baguette, toast until golden and serve immediately with the hot piperade.