Piperade Basquaise (Basque Pepper, Tomato and Egg Stew)
Why this recipe works
- Sweet, savoury base: Slowly softening the onion and peppers before adding tomato builds a naturally sweet, rounded vegetable base.
- Soft-set eggs: Adding the eggs over low heat keeps them glossy and tender rather than firm or grainy.
- Simple pan cooking: The vegetables, tomatoes and eggs all cook in the same frying pan, keeping the method straightforward and the washing-up light.
Get the most out of this recipe
Timing notes
- Serve once the eggs are just set: Piperade is best served warm as soon as the eggs look glossy and softly set; continued heat will firm them further.
- Prep before heating the pan: Slice the peppers and onion and chop the tomatoes before you start, as the cooking moves quickly once the vegetables soften.
Texture tips
- For a spoonable base: If the tomatoes release a lot of liquid, simmer the mixture a little longer before adding the eggs so the stew stays jammy rather than watery.
- Keep the eggs tender: Lower the heat before pouring in the beaten eggs and stir gently; hard bubbling can make them dry and grainy.
Authenticity notes
- Basque-style piperade: Piperade is closely associated with Basque cooking, built around peppers, tomatoes, onions and gentle olive-oil cooking.
- Eggs are one common finish: Some versions are served as a pepper-tomato mixture alone, while this version folds in eggs for a fuller, softer dish.
Ingredient notes
- Use ripe tomatoes: Ripe tomatoes break down more easily and give the stew better sweetness and body.
- Aleppo pepper adds gentle warmth: Aleppo pepper brings mild heat and fruitiness; smoked paprika gives a softer, smokier alternative.
Equipment you'll need
Ingredients
Instructions
- Slice the onion and peppers into thin strips. Finely chop the garlic, then roughly chop the tomatoes.
- Warm the olive oil in a large frying pan over medium heat. Add the onion and peppers and cook, stirring often, for 8 to 10 minutes until softened and sweet.
- Stir in the garlic and aleppo pepper and cook for 30 seconds until fragrant. Add the tomatoes and cook for 8 to 10 minutes, stirring now and then, until the tomatoes break down and the mixture turns jammy but still spoonable.
- Beat the eggs in a bowl. Reduce the heat to low, then pour in the eggs and stir gently for 2 to 4 minutes until softly set and glossy, like loose scrambled eggs. Serve warm straight away.
Recipe notes
Tips
- Keep the heat low once the eggs go in; if it bubbles hard, the eggs will turn grainy rather than softly set.
- If your tomatoes are a bit watery, simmer the piperade a few minutes longer before adding the eggs so it stays spoonable, not soupy.
Substitutions
- Replace Aleppo pepper with smoked paprika for a smokier, milder warmth.
- Replace Yellow onion with sweet onion for a softer, sweeter base.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container for up to 2 days. Reheat gently in a frying pan over low heat until piping hot, stirring often; avoid high heat as the eggs can overcook and turn dry.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (15min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs
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