Name: Piperade (Braised peppers with ham and eggs)
Yield: For 4
Cuisine: French
Ingredients: 3 garlic cloves, finely chopped; 4 ripe tomatoes (or a 300 g tin of good-quality passata); Olive oil; 6 medium eggs, beaten; 2 red peppers (or better, 3 long, sweet red peppers); 4 slices of Jambon de Bayonne, or Spanish ham; Good pinch of piment d’Espélette (or a small red chilli if you don’t have the real thing); Salt and freshly ground black pepper; 2 green peppers

Preparation info

For
4

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

This famous pepper, garlic and tomato stew, served with eggs and ham, is another French dish infused with disagreement. For a start, never call it French. It is one of the most emblematic Basque dishes, slow-cooked and rustic: sweet, hearty and piquant. The divergence of opinion comes from what type of peppers should be used and the role the eggs should play. The purists banish red or multi-colour and insist on only green, and at that the little green ‘piments’ popular in the Basque country