Spanish cuisine · Breakfast & Eggs

Piperrada Vasca

Basque pepper medley, slowly braised with onion and tomato and finished creamy with egg.

Ingredients · for 4 servings

• 2 green bell peppers
• 2 red bell peppers
• 2 onions
• 3 ripe tomatoes
• 2 garlic cloves
• 6 eggs
• 1 tsp Espelette pepper (or sweet paprika)
• 5 tbsp olive oil
• 4 slices rustic bread
• Salt, pepper

Instructions

1. Halve and deseed the peppers and cut into narrow strips; slice the onions into fine half-rings and the garlic into thin slices.
2. Score the tomatoes crosswise, blanch in boiling water for 30 sec, peel, deseed and coarsely dice.
3. Warm the olive oil in a wide pan and braise the onions with the peppers over gentle heat for 20 min, uncovered, until everything is soft without taking on colour.
4. Add the garlic and Espelette pepper, cook for 1 min, then stir in the tomatoes and reduce for another 10 min until barely any liquid remains in the pan; season with salt and pepper.
5. Whisk the eggs, turn the heat down to gentle and pour the eggs evenly over the vegetables.
6. Slowly draw the wooden spoon from the edge to the centre until the mixture sets creamy but not dry, and serve at once with toasted rustic bread.