Basque Piperade - Pepper Ragout with Egg
The national dish of the French Basque Country, named after the Basque word for pepper. Peppers and onions are stewed until they develop their own sweetness - then the eggs go in and are barely set.
- 45 minutes
- 4 servings
- Main course
- vegetarian
- gluten-free
- nut-free
- lactose-free
- antioxidant
- vitamin-c-reich
- cell-protective
Ingredients
- 600 g Bell pepper (red and green mixed, in wide strips)
- 400 g Tomatoes (peeled and diced)
- 220 g Eggs (four, beaten)
- 200 g Onion (in fine strips)
- 35 g Olive oil
- 12 g Garlic
- 4 g Salt
- 3 g Smoked paprika (standing in for the Basque piment d'Espelette)
Instructions
- Sweat the onion strips in the olive oil over low heat for ten minutes.
- Add the pepper strips, cover and stew for 20 minutes until completely soft and sweet. This takes time and cannot be rushed.
- Stir in garlic and the paprika off the heat.
- Add the tomatoes and reduce uncovered for ten minutes until nothing weeps liquid any more. Season with salt.
- Pour in the beaten eggs over the lowest heat and draw them slowly through the mixture with a wooden spoon until just set - one to two minutes, and no longer.
- Serve at once with bread.
Die Farben der baskischen Flagge
Red pepper, green pepper and white onion - piperade carries the colours of the Basque Country on the plate, and that is exactly why the green pepper belongs in it despite its sharper taste and is not replaced by a second red one.
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