Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

A delicious dish, very popular in Béarn and in the Basque country, but not well known otherwise, is the Pipérade.

It is a kind of egg dish, and some people make it either like scrambled eggs or like an omelette. But this is not right, and when finished it should be impossible to see which is egg and which is vegetable, the aspect being that of a rather frothy purée. Take a few sweet peppers, cut them in slices, remove the seeds, and cook them slowly in pork fat or olive oil. Cook in the same way same quantity of tomatoes (peeled), adding them later, as they do not take so long to cook. Add salt, pepper, and one crushed clove of garlic. Let it all simmer till it has quite melted and become a soft purée; then break in, one by one and without beating them, three or four eggs. Stir quickly over the fire till the eggs are cooked, and serve at once with, if you like, slices of Bayonne ham previously fried.