Piperade Basquaise (Basque Peppers)

Piperade Basquaise

The stewed vegetables in this dish are enhanced with the insistent smokiness of paprika and the heartiness of crusty bread and baked eggs. Piperade Basquaise is a dish that originated in the Basque region that straddles the French and Spanish borders, though it is widely popular throughout France as an appetizer and light snack. The colors of the Basque flag—green, red, and white—are reflected in the main ingredients of this dish: green bell peppers, red tomatoes, and white egg yolks. Piperade Basquaise is a uniquely regional comfort food. Recipe Servings: Serves 6

Prep Time

10 minutes

Cook Time

40 minutes

Total Time

50 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 quart (950 ml) canned whole peeled tomatoes
4–6 green bell peppers, chopped
10–15 cloves of fresh garlic, sliced
1 1/2 whole yellow onions, julienned
3–4 large eggs
2 tsp (2 pinches) smoked paprika
1 tsp (pinch) chili powder
2 bay leaves
Pinch of salt
Pinch of fresh cracked black pepper
1 cup (240 ml) olive oil
6–8 slices of crusty bread, brushed with olive oil

Directions

Preheat oven to 450°F (230°C).
In a pot, sauté the garlic and onions until the onions are clear.
Add the paprika and chili powder, cooking until the spices become aromatic.
Add the tomatoes and peppers to the pot, mixing to combine. Season as desired with salt and pepper before adding bay leaves. Simmer the mixture for 25 minutes over low heat.
Pour the the sauce into a round oven-safe dish.
Add the eggs one by one, keeping the yolks intact. They should float on top of the sauce.
Bake the piperade basquaise for 10 minutes, until the egg whites are fully cooked but the yolks are still liquid.
Meanwhile, grill the oiled bread.
Serve the dish hot with the crispy bread for dipping.