Piperrada
Peppers, onion, tomato and garlic stewed slowly in olive oil until soft and sweet — eaten alone, with eggs, or beside meat and fish.
What makes it piperrada
- Peppers, cooked long in olive oil until they collapse.
- Onion, tomato and garlic.
- Sweet and soft, never browned hard.
Where it comes from
Made on both sides of the border, and on the French side seasoned with Espelette pepper. Some say its red, green and white echo the Basque flag.
It's a base as much as a dish: a spoonful under grilled fish, a bed for ham, or finished with eggs scrambled in or cracked on top for a simple lunch.
How it varies
- Piperade with eggs
- Eggs stirred through at the end, or poached on top.
- With Bayonne ham
- The French Basque way — slices of ham warmed on top.
Be the first here
Start your own piperradaNo one here has made piperrada yet. Start it as v1, and every version after is an experiment the next cook can learn from.
