This well-known dish of peppers and eggs comes from the Basque region and is one of the most widely travelled of all French recipes.
3 red peppers
3 tbls olive oil
3 onion chopped
2 cloves of garlic chopped
1 fresh red chilli, seeded and chopped
900g tomatoes, skinned seeded and chopped
Salt and freshly ground black pepper
6 eggs, beaten
Basil leaves, to garnish
Bayonne ham, to serve
Preparation time : 10 minutes
Cooking time : 45 minutes
Author : Prue Leith
Cookbook : Quick and easy (Confident Cooking)
1. Preheat the oven to 230 C Gas 8. Place the peppers on a baking tray and bake them for 10-15 minutes, until they are slightly charred. Remove the skins from the peppers with a sharp knife, then seed and cut them into thin strips.
2. Heat the olive oil in a larger cook over a low heat for 5 minutes, until they are softened. Stir in the skinned red peppers, chopped cloves of garlic and seeded and chopped chilli and cook for a further 5 minutes.
3. Add the chopped tomatoes and season with salt and pepper. Cook for 15-20 minutes, over a low heat, stirring frequently until most of the moisture has evaporated and the mixture is a thick pureé
4. Gradually stir the beaten eggs into the vegetable mixture and return to the heat for 3-4 minutes, until the eggs are cooked through but still soft and creamy. Taste and adjust the seasoning, if necessary. Transfer to a serving dish, garnish with the fresh basil leaves and serve the Pipérade topped with Bayonne ham.
Tips : This dish must be cooked slowly until all the moisture has evaporated before adding the eggs. Lightly grilled back bacon rashers or gammon rashers can be served, if bayonne ham is unavaible. Enjoy your meal!