The word pipérade comes from piper (pepper in Basque). The Basque country is located in Spain and France.
Pipérade is a specialty of the Basque region.
The entrée is typically made up of onion, peppers and tomatoes. Sometimes there are eggs or ham added in.
I found all that out online. Isn’t the internet wonderful? An almost never-ending source of information. If it wasn’t for the internet, you would not be reading this right now. Thank you to the internet for that. And thank you for reading!
I also found this recipe online. I changed it a little: instead of stirring the eggs through the pepper/tomato mixture, I steamed them on top of the pipérade. Another change: substituted a purple pepper for the green pepper called for. And I think the recipe is asking for cayenne pepper when it specifies ground red pepper, but I used red pepper flakes. And here’s some more information via the internet from me: this tastes great.
This is what happened.
There were peppers, red and purple.
They were chopped.
Hey! Purple peppers are green on the inside.
The peppers went into a non-stick skillet.
The garlic went in there too.
After the peppers were softened, the tomatoes, thyme, red pepper flakes and salt are added.
After cooking, it looked like this.
Got four eggs.
Made indents, added the eggs.
The eggs were cooked.
The original recipe is here:
1 teaspoon olive oil
3/4 cup red bell pepper, chopped
3/4 cup green bell pepper, chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 to 1/2 teaspoon red pepper flakes
1 14.5 ounce can diced tomatoes, undrained
4 large eggs
Heat the olive oil in a large nonstick skillet over medium-high heat. Add bell peppers and garlic and sauté for 5 minutes or until bell peppers begin to soften and garlic becomes fragrant.
Add thyme, salt, ground red pepper and tomatoes to the pan. Cover, reduce heat to medium and cook 7 minutes or until bell peppers are tender.
Uncover and cook 1 minute or until liquid almost evaporates. Create four indentations in the vegetables and break an egg into each one. Cover the pan with a lid and cook over low heat until the whites are cooked and the yolks are just set.
Scoop out two eggs and half the pipérade per person.