Pipérade is a tomatoey scrambled egg dish from the Basque Country. It surprises me that it is not better known since it is quick and easy to make, and quite delicious as long as it is not overcooked. Serve as a first course, or as a light lunch dish with crusty bread and a green salad.


  • 2 tablespoons olive oil
  • 100 g/4 oz smoked pork or ham, cut into narrow strips
  • 225 g/8 oz red, green, and/or yellow peppers, sliced
  • 75 g/3 oz onions, sliced
  • 2 cloves of garlic, chopped
  • freshly ground black pepper
  • salt
  • 1 × 200 g/7 oz can tomatoes, drained and chopped
  • basil leaves
  • 6 eggs
  • chopped parsley


Heat the oil in a pan and fry the pork or ham gently for 2–3 minutes. Add the peppers, onions, garlic, pepper and a little salt. Fry slowly without browning until tender. Add the tomatoes and basil, and increase the heat. Simmer until thick.

Beat the eggs lightly with salt and pepper to taste. Pour into the thickened tomato and pepper sauce. Stir until the eggs are softly scrambled. Sprinkle with the parsley and serve immediately before the pipérade has a chance to overcook.