Name: La pipérade (Omelette of onions, peppers, tomatoes)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 500 g ripe tomatoes, peeled and roughly chopped; 4 fairly thin slices jambon de Bayonne; 1 tsp sugar; 4 eggs, beaten as for an omelette; 1 bay leaf; 1 tsp chopped thyme; 1 piece of fresh or ½ tsp piment d’Espelette; salt; 2 medium-sized onions, chopped; 2 tbsp olive oil; 3 sweet red or green peppers, de-seeded and cut into rings

Preparation info

Serves
4

Difficulty
Easy

Appears in

Magrets & Mushrooms

By Jeanne Strang

Published 2024

About

Eggs have always been a feature of cooking in the South-West – not surprisingly because they cost nothing if the chickens in the farmyard are in laying mood. They form the basis of many a light dish, sometimes as an entrée and sometimes as the main course of a meal. The next could be either, and is a staple recipe from the Basque country.