Name: Basque Pepper and Egg Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: French Basque
Ingredients: 3 tbsp extra-virgin olive oil; 4 bell peppers (2 green, 2 red), cored and thinly sliced; 1 large yellow onion, halved and thinly sliced; 4 garlic cloves, thinly sliced; 4 ripe tomatoes, peeled, seeded, and diced (about 3 cups); 1 tsp Espelette pepper or sweet paprika; 4 oz Bayonne ham, finely diced (optional); 1 1/2 tsp fine sea salt, plus more to taste; 6 large eggs; 2 tbsp heavy cream or cru00e8me frau00eeche; 1 tbsp unsalted butter; 2 tbsp chopped fresh flat-leaf parsley; Flaky sea salt and freshly ground black pepper; Crusty baguette, for serving

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Piperade is the soul food of the French Pays Basque — a slow-cooked jam of sweet peppers, onions, and tomatoes scented with Espelette pepper. In this version the savory compote is finished with gently cooked eggs for a rustic one-pan meal that shines at brunch or a light supper.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

330 kcalCalories
22 gFat
6 gSaturated Fat
16 gCarbs
4 gFiber
9 gSugar
16 gProtein
520 mgSodium
640 mgPotassium
95 mgCalcium
3 mgIron
115 mgVitamin C
230 mcgVitamin A

Ingredients

For the piperade base

3 tbsp extra-virgin olive oil
4 bell peppers (2 green, 2 red), cored and thinly sliced
1 large yellow onion, halved and thinly sliced
4 garlic cloves, thinly sliced
4 ripe tomatoes, peeled, seeded, and diced (about 3 cups)
1 tsp Espelette pepper or sweet paprika
4 oz Bayonne ham, finely diced (optional)
1 1/2 tsp fine sea salt, plus more to taste

For the eggs and finish

6 large eggs
2 tbsp heavy cream or crème fraîche
1 tbsp unsalted butter
2 tbsp chopped fresh flat-leaf parsley
Flaky sea salt and freshly ground black pepper
Crusty baguette, for serving

Directions

Heat the olive oil in a 12-inch cast-iron or heavy skillet over medium-low. Add the onion and a pinch of salt and cook gently for 8-10 minutes until soft and translucent, stirring now and then.
Add the garlic and sliced peppers, raise the heat slightly to medium, and cook 12-15 minutes until the peppers collapse, soften, and just begin to caramelize at the edges.
Stir in the tomatoes, Espelette pepper, and Bayonne ham if using. Simmer uncovered 10-12 minutes, mashing any large tomato chunks, until the mixture becomes thick and jam-like with very little liquid left in the pan.
Season the piperade to taste with salt and pepper. Use a spoon to make 4 shallow wells spaced evenly across the surface.
Whisk the eggs with the cream and a small pinch of salt just until the yolks and whites are evenly combined — do not beat until frothy.
Pour the beaten eggs slowly into the wells and over the piperade. Let them set undisturbed for 30 seconds, then very gently fold the eggs through the peppers with a wooden spatula, creating large soft curds. Cook 2-3 minutes more until the eggs are just set but still creamy.
Off the heat, dot the surface with the butter, scatter over the parsley, and finish with flaky salt and a few grinds of black pepper.
Serve immediately straight from the skillet, with thick slices of toasted baguette for sopping up the silky juices.

Cook’s Notes

Cook the peppers low and slow — rushing them over high heat makes them tough and bitter instead of sweet and silky.
Authentic Espelette pepper has a gentle, smoky heat; substitute sweet paprika plus a pinch of cayenne if you cannot find it.
The piperade base keeps 4 days refrigerated and freezes well; reheat before adding fresh eggs for a quick weekday meal.
For a more traditional presentation, crack 4 whole eggs into wells in the piperade, cover, and cook over low heat 5-6 minutes until the whites are set but yolks remain runny.

DinnerSavoureux