Pipérade

Name: Pipérade
Yield: Serves 2 to 4
Cuisine: Spain
Ingredients: 6 ripe tomatoes, peeled, deseeded and chopped; 2 tablespoons olive oil, or 30 g (generous 1 oz) butter; sea salt; 6 free-range eggs; cayenne pepper or chilli powder, to taste; freshly ground black pepper; cayenne pepper or chilli powder, to taste; 2 tablespoons olive oil, or 30 g (generous 1 oz) butter; 1 onion, peeled and finely chopped; 1 green pepper; 2 red peppers

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Pipérade is the classic Basque dish of pimentos, tomatoes and onions. Eggs were added as a later development, to produce a nice dish for tourists.

Ingredients

2 red peppers
1 green pepper
1 onion, peeled and finely chopped

Europe
Spain
Sauce
Vegetarian
Gluten-free
Mediterranean

Method

Char and skin the peppers, and then seed and chop them. Cook the onion in the olive oil or butter, until soft.

Add the tomatoes, and continue cooking until you have a thick purée. Lightly beat the eggs. Lower the heat under the pan, and once the mixture is no longer boiling, stir in the eggs.

Season with salt and pepper, and cayenne or chilli powder, and continue stirring over a