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Piperade

Name: Piperade
Prep time: PT25 minutes
Cook time: PT40 minutes
Total time: PT1 hour 5 minutes
Yield: 4
Cuisine: France
Ingredients: 4 undefined Bell peppers (A mix of red and green, seeded and thinly sliced); 4 undefined Tomatoes (Ripe, medium-sized, cored and roughly chopped. Or use 1 (14.5 oz) can diced tomatoes, drained.); 6 undefined Eggs (Large); 1 undefined Onion (Medium, thinly sliced); 1 tsp Espelette pepper powder (Or substitute with a pinch of cayenne pepper for a similar mild heat.); 4 slices Bayonne ham (Thinly sliced, for serving); 3 tbsp Olive oil (Extra virgin); to taste undefined Salt; to taste undefined Black pepper (Freshly ground)

A vibrant and flavorful Basque specialty featuring sweet peppers, ripe tomatoes, and onions gently cooked and then folded with soft scrambled eggs. Traditionally served with thinly sliced Bayonne ham, it's a delightful and hearty breakfast or light meal.

準備時間25 minutes

調理時間40 minutes

合計時間1 hour 5 minutes

分量4

難易度Easy

2件の編集· Feb 8

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🧂 材料

4 Bell peppers(A mix of red and green, seeded and thinly sliced)
4 Tomatoes(Ripe, medium-sized, cored and roughly chopped. Or use 1 (14.5 oz) can diced tomatoes, drained.)
6 Eggs(Large)
1 Onion(Medium, thinly sliced)
1 tsp Espelette pepper powder(Or substitute with a pinch of cayenne pepper for a similar mild heat.)
4 slices Bayonne ham(Thinly sliced, for serving)
3 tbsp Olive oil(Extra virgin)
to taste Salt
to taste Black pepper(Freshly ground)

👨‍🍳 作り方

1
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-low heat. Add the sliced onions and bell peppers. Cook slowly, stirring occasionally, until the vegetables are very tender and translucent, about 20-25 minutes. They should be meltingly soft, not browned.
⏱️ 20-25 minutes
2
Add the chopped tomatoes and the Espelette pepper powder to the skillet. Stir well to combine. Continue to cook, stirring occasionally, until the tomatoes have broken down and the mixture has thickened into a jammy consistency, about 10-15 minutes. Season with salt and freshly ground black pepper to taste.
⏱️ 10-15 minutes
3
While the vegetables are cooking, whisk the eggs in a medium bowl until well combined. Season lightly with salt and pepper. Pour the whisked eggs evenly over the vegetable mixture in the skillet. Reduce the heat to low.
⏱️ 2 minutes
4
Gently stir the eggs into the vegetables using a spatula, as if making scrambled eggs. Cook, stirring gently and folding the mixture, until the eggs are just set but still soft and creamy, about 3-5 minutes. Be careful not to overcook them.
⏱️ 3-5 minutes
5
Serve the piperade immediately. Drape the slices of Bayonne ham over the top of each portion. This dish is best enjoyed hot.

調理履歴を記録する

💡 プロのコツ

✓For the best flavor and texture, cook the vegetables slowly until they are truly meltingly soft. This caramelizes their natural sugars.
✓The eggs should be cooked to a soft, creamy consistency, similar to a gentle scramble, to complement the tender vegetables.
✓Espelette pepper is a traditional Basque chili pepper with a mild, smoky flavor and a hint of fruitiness. If unavailable, a small pinch of cayenne or paprika can be used as a substitute, but adjust to your spice preference.
✓Ensure your tomatoes are ripe for the best flavor and texture.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add sliced chorizo to the pan with the onions and peppers for a smoky, spicy variation.
Omit the eggs and serve as a vegetable side dish or a vegetarian main.
Add a splash of white wine to the vegetables after the tomatoes have cooked down, and let it reduce before adding the eggs.