Pipérade is a quintessential Basque dish, originating in the far-most southwest of France, on the border with Spain, below the Atlantic Pyrenees. It combines the traditional regional ingredients with a little quandary. Is it a side dish, or a meal on its own?
Absolutely, the recipe holds true to the region, using produce that was available at the time ~ bell peppers, tomatoes and onions. The addition of garlic, eggs, ham, prosciutto, chicken or seafood makes it a more substantial dish. If you want a little bite, add a pinch or two of paprika.
This is one of those dishes we all love; quick and easy to prepare, with each cooks’ version being slightly different from the rest; swap what you want. This is a simple dish that doesn’t require exactness! It seems to me, it can even be considered Southwestern fare…
1 teaspoon olive oil
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
2 cloves garlic, minced
½ teaspoon dried chives
¼ teaspoon salt
½ teaspoon seasoned pepper
1 (14.5 ounce) can diced tomatoes, undrained
4 large eggs, beaten lightly
½ cup cheddar cheese, grated
Heat oil in a large nonstick skillet over medium-high heat.
Add peppers and sauté for 5 minutes, or until tender.
Add garlic and chives, sauté for one minute.
Season with salt and pepper.
Pour tomatoes into mixture and cook a couple of minutes, or until liquid almost evaporates.
Gently stir in eggs.
Cover and cook 3 minutes until set.
Garnish with cheese.
Cut into 4 wedges and serve.
No matter what it is, it’s essentially simply a dish of savory scrambled eggs!
Be sure to visit my friend, Linda’s blog, My Kind of Cooking. She has Tuesday tips and Friday recipes for you!