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)
Instructions
- 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 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 hot, topped with a slice of Bayonne ham on each plate.
Notes
- 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.
- Replace eggs with scrambled eggs for a different texture.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéed and simmered
- Cuisine: Basque
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 190 mg
