Piperade

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