Totsuki AI version
Improved Piperade
Basque piperade reworked so the peppers stay sweet and bright — slow-cooked peppers and tomato folded with soft-set eggs
- Difficulty
- Total time
- 55 min
- Hands-on
- 55 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentwide sauté pan, wooden spoon
Tastelight, herby, comforting
Ingredients
+ added by Totsuki AI.
- 3 tbsp olive oil (added by Totsuki AI)
- 1 onion, thinly sliced (added by Totsuki AI)
- 2 red bell peppers, in strips (added by Totsuki AI)
- 1 green bell pepper, in strips (added by Totsuki AI)
- 2 cloves garlic, sliced (added by Totsuki AI)
- 4 ripe tomatoes, peeled and chopped (added by Totsuki AI)
- ½ tsp Espelette pepper, or mild paprika (added by Totsuki AI)
- 1 sprig thyme (added by Totsuki AI)
- salt, to taste (added by Totsuki AI)
- 4 eggs, lightly beaten — optional (added by Totsuki AI)
- 4 slices ham, Bayonne, seared — optional (added by Totsuki AI)
- parsley, to taste, chopped (added by Totsuki AI)
Method
- 1
Cook the onion in the olive oil over low heat for 10 minutes until very soft.
- 2
Add the peppers and garlic and cook gently, covered, for 15 minutes so they soften without browning.
- 3
Add the tomatoes, Espelette pepper and thyme; simmer uncovered for 15 minutes until thick and jammy. Season.
- 4
For the egg version, pour in the beaten eggs and stir slowly over low heat until just creamy.
- 5
Serve topped with seared ham and parsley, with crusty bread.