Piperade Basque

Preparation info

  • 8

    • Difficulty


    • Ready in

      40 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 eggs
  • 2 red peppers
  • 2 green peppers


Cut the peppers in half, remove the seeds and pith, chop finely and plunge into boiling, salted water. Simmer for about 10 min. Reserve 3 tomatoes, skin and quarter the rest. Crush garlic with a pinch of salt and add to 4 tablesp. olive oil in a sauté pan. Heat, add the strained peppers and cook slowly for 3–4 min. Then add the quartered tomatoes, salt and pepper, and sugar. Cover pan and simme