Piperade- A French Classic
Pipérade is a dish from the Basque region of France that always includes tomatoes and bell peppers. This version with eggs is similar to a frittata or a scramble
You can bulk up scrambled eggs with any mix of vegetables, but one of my favorites is the pepper and tomato sauté called pipérade, a preparation that originated in the Basque region of northern Spain and southern France. Pipérade delivers richness, acidity, and tempered heat from a combination of sweet or mildly spicy fresh red peppers, tomatoes, olive oil, garlic, and onion.
Its combination of high and low heat (the initial blast causes the eggs to puff up, while a slow finish keeps them soft and moist), a generous amount of olive oil at the start gives rich and tender results
Ingredients - serves 4
2 tablespoon olive oil
1 onion finely chopped
1 garlic clove finely chopped
1 red bell pepper/ capsicum seeded and chopped
1 large tomato peeled seeded and chopped pinch of cayenne pepper
4 Eggs
Salt and pepper to taste
Chopped coriander or parsley
Method
Heat the oil in a heavy based frying pan
Add the onion and garlic and cook gently for five minutes
Add the red peppers and cook for 10 minutes or until soft
Add the tomatoes, mix well , cover and cook until they are reduced to a thick pulp
Season well with cayenne pepper salt and black pepper.
Lightly whisk the eggs and add to the frying pan using a wooden spoon or a spatula stir gently until they have just begun to set but are still creamy
Garnish with parsley and serve with immediately with your choice of bread
Happy cooking
❤️ Girija
Kitchenconfidenceindia
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French pipérade
Pipérade from the Basque* country is made with green or red peppers and pimentos, onions, tomatoes and garlic, slowly cooked together, with beaten egg added at the end and slowly stirred through to cook the eggs; it is usually served with slices of the famous and delicious Jambon de Bayonne, which is similar to prosciutto. My pipérade varies slightly from the traditional in that I do not beat the eggs and stir them through to cook them as in scrambled eggs; rather I prefer to cook my eggs nestled into the ‘stew’ as in the photograph here. Bacon or ham added to the capsicums and tomatoes is also delicious.
This dish is marvellous on its own, especially as a breakfast or lunch dish; for a more substantial meal, serve it with a steak, chicken or with ham. You can even add
Serves 4
Ingredients
30ml extra virgin olive oil
30g butter
2 medium onions, thinly sliced
2 medium sized red capsicums, deseeded, thinly sliced
2 medium sized green capsicums, deseeded, thinly sliced
2 medium sized yellow capsicums, deseeded, thinly sliced
If the yellow are expensive, substitute with red and / or green capsicums
4 tomatoes, roughly chopped 3 - 4 garlic, peeled and diced
1tsp oregano
1tsp marjoram
½ fresh chilli or ½ tsp dried chilli flakes
Sea salt and freshly cracked pepper
4 eggs
Garnish
Soft curd goats’ cheese
Finely chopped parsley
Preheat the oven to 180℃.
There is no need to be rigid with these ingredients. Substitute the capsicum colours and herbs to suit availability and your preferences. It is a simple, colourful country dish.
Pour the extra virgin olive oil into a pan, add the butter and onions and cook gently, for 10 minutes, until well softened and they start to turn yellow.
Cut the capsicums on half lengthwise and remove the seeds and white membranes. Slice into strips, about ½ cm wide, no more, add them to the pan and cook, occasionally stirring, for about 15 minutes before adding your roughly chopped tomatoes.
Add the finely chopped garlic, oregano and marjoram, chilli and cook until the tomatoes are nearly a pulp. Season with sea salt and ground black pepper. Spoon into the ovenproof serving dish.
Make 4 indentations in the top of the capsicum and tomato ‘stew’; crack an egg into a small jug and carefully slide the egg into the hole. Repeat with all the eggs. Carefully place in the hot oven and cook for 10 minutes until the white is cooked and the yolks are still runny.
Serve immediately, garnished with the goat’s cheese scattered over the top with the finely chopped parsley.
*Pipérade I ate in Provence was a variation of Elizabeth David’s classic, being more like a capsicum, tomato, galric and onion warm salad. This memorable day was some years ago, during the Picnic in Provence culinary week, when we enjoyed a sensational Picnic in the Vineyard, overlooking Sablet, a beautiful tiny Provençal village. The day was still, sunny and warm with the beautiful Provençal blue sky above. We were driven to a special, secret place, nestled up high in the vineyard with a good view over Sablet. A long, linen covered table had been set up for us and we lunched on various local dishes with wines from the vineyard.
The pipérade for that lunch, was made with roasted red capsicum, skinned and sliced into thin strips. Roasted, ‘collapsed’ tomatoes which were roughly chopped. These were mixed with minced garlic and fresh thyme. A drizzle of extra virgin olive oil, a pinch of fleur de sel from the Camargue and freshly ground black pepper. There were no eggs.
Other Mediterranean countries have similar dishes. In Italy, their dish of roasted capsicums and tomatoes is called Peperonata; it is called the shakshuka in the Middle East and the Berber omelette in Morocco.
I love my version of the Pipérade, which is based on the recipe of Elizabeth David’s which appeared in two of her books, French country cooking and in her French Provincial Cooking.
Pipérade, when made according to Elizabeth David’s recipe, does not include the multicoloured array of peppers which I had included in my pipérade; I love their colour and flavours, so I include them. When you cook this, please cook what you please with what is available in the markets.
About Piperade
Piperade, a simple sauté dish from the Basque region of France can be served as a side dish, main or as a condiment. A pinnacle of versatility.
Piperade is typically prepared with onion, sweet peppers, and tomatoes sautéed in olive oil along with other optional ingredients such as egg, garlic or meats like ham or bacon. To make piperade, begin by cooking chopped onion and garlic together for 5 minutes in oil then add chopped capsicums and tomatoes and cook for a further 5 minutes. In a bowl beat eggs then pour these over the cooked vegetables and mix them in until they are lightly scrambled. Season to taste and garnished with parsley, serve over fish, omelettes, basic frittatas or even chicken.
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