Piperade, jambon de Bayonne

Name: Piperade, jambon de Bayonne
Yield: Serves 4
Cuisine: French
Ingredients: 1 thyme sprig; 1 bay leaf; 1 red pepper, deseeded and cut into thin strips; 1 small onion, finely sliced; 1 garlic clove, finely chopped (minced); ½ green pepper, deseeded and cut into thin strips; 3 large tomatoes, deseeded and roughly chopped; 2 tbsp vegetable oil; salt and pepper; 8 large slices of Bayonne ham, or ham of your choice; 1 tbsp finely chopped (minced) flat-leaf parsley; olive oil; 8 eggs, beaten with a fork; 80 ml (scant 3 fl oz/6 tbsp) whipping (heavy) cream

Piperade, Bayonne ham

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Koffmann

By Pierre Koffmann

Published 2016

About

A piperade is a traditional dish from my neighbours in the south-west, the Pays Basque. It’s the Basque version of scrambled eggs; the three main ingredients besides the egg – green and red peppers and onions – are supposed to represent the colours of the Basque flag.

Ingredients

8 eggs, beaten with a fork
80 ml (scant 3 fl oz/6 tb

Europe
France
Starter
Gluten-free
Mediterranean

Method

Start by making the pepper base. Heat the oil in a frying pan (skillet) and sweat the onions for a few minutes, until soft and translucent. Add the peppers and cook over a low heat for about 10 minutes. Add the tomatoes, garlic, thyme and bay leaf. Season to taste and cook over a low heat for 30 minutes, until the vegetables are very soft and you have a thick sauce. Turn off the heat and let th