Name: Piperade Basque Traditionnelle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Basque
Ingredients: 1 green pepper (or 2 Basque sweet green peppers); 1 red pepper; 1 onion; 2 tomatoes; 3 eggs; 4 slices Bayonne ham; 2 garlic cloves; Olive oil; Salt and pepper; Espelette pepper (optional)

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Why You’ll Love This Recipe

This dish is simple to prepare yet full of authentic flavors. The sweetness of the peppers and tomatoes blends beautifully with the smoky saltiness of Bayonne ham, while the eggs add richness and texture. Perfect as a main course or even as a brunch dish, Piperade Basque is versatile, satisfying, and a true taste of Southwestern France. Piperade Basque Traditionnelle

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 green pepper (or 2 Basque sweet green peppers)
1 red pepper
1 onion
2 tomatoes
3 eggs
4 slices Bayonne ham
2 garlic cloves
Olive oil
Salt and pepper
Espelette pepper (optional)

Directions

Wash the peppers, remove the seeds, and slice into strips.
Thinly slice the onion and finely chop the garlic.
Heat olive oil in a skillet over medium heat.
Add the peppers, onion, and garlic. Sauté for about 10 minutes until softened.
Add the diced tomatoes and cook for another 10 minutes until the sauce thickens.
Season with salt, pepper, and a pinch of Espelette pepper if desired.
In a separate pan, cook the Bayonne ham slices until golden and slightly crispy.
Break the eggs into the Piperade mixture and cook gently over low heat until the whites are set but the yolks remain runny.
Serve the Piperade hot, topped with a slice of Bayonne ham on each plate.

Servings and timing

Servings: 3
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Make it vegetarian by omitting the ham and serving with bread or roasted potatoes.
Use smoked bacon or prosciutto if Bayonne ham isn’t available.
Add herbs like thyme, rosemary, or parsley for extra aroma.
Stir in a pinch of chili flakes if you don’t have Espelette pepper.
Replace eggs with scrambled eggs for a different texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over medium-low heat. If the eggs are already mixed in, avoid overcooking to keep them tender.

FAQs

What does Piperade mean?

Piperade comes from the word “piper,” meaning pepper in Basque, highlighting peppers as the key ingredient.

Can I make Piperade without Bayonne ham?

Yes, you can skip the ham or replace it with another cured meat like prosciutto or Serrano ham.

Can this dish be served for breakfast?

Absolutely, the combination of eggs, vegetables, and ham makes it perfect for brunch.

Is Espelette pepper necessary?

It’s traditional but optional. You can use paprika or mild chili flakes instead.

Can I add other vegetables?

Yes, zucchini or eggplant work well in this dish without altering its essence.

How do I prevent the eggs from overcooking?

Cook over low heat and remove from the pan as soon as the whites are set.

Can Piperade be made in advance?

Yes, you can prepare the vegetable base ahead of time and add the eggs just before serving.

What can I serve with Piperade?

It pairs wonderfully with crusty bread, roasted potatoes, or even rice.

Can I use canned tomatoes?

Yes, canned tomatoes work well when fresh ones aren’t available.

Is Piperade spicy?

Traditionally, it has just a gentle heat from Espelette pepper, but you can adjust it to your taste.

Conclusion

Piperade Basque is a rustic, vibrant dish that perfectly captures the spirit of Basque cuisine. With its combination of tender vegetables, runny eggs, and savory Bayonne ham, it’s a recipe that is both comforting and elegant. Whether enjoyed as a quick dinner, a hearty brunch, or part of a festive meal, this dish brings a taste of the French Basque Country to your table.