Basque Piperade

Name: Basque Piperade
Ingredients: 6 tablespoons olive oil; 2 onions, finely sliced; 10 green peppers, finely sliced across; 6 red ripe tomatoes, skinned; 2 garlic cloves, crushed; 1 bay leaf; 3 -4 fresh thyme sprigs; 1 pinch sugar; 1 pinch cayenne pepper; salt & freshly ground black pepper; 4 eggs, beaten; 4 slices of bayonne ham or 4 slices bacon, to garnish

12 ingredients

5 steps

Ingredients

6 tablespoons olive oil
2 onions, finely sliced
10 green peppers, finely sliced across
6 red ripe tomatoes, skinned
2 garlic cloves, crushed
1 bay leaf
3 -4 fresh thyme sprigs
1 pinch sugar
1 pinch cayenne pepper
salt & freshly ground black pepper
4 eggs, beaten
4 slices of bayonne ham or 4 slices bacon, to garnish

Directions

1

Heat the olive oil in a large, heavy-based, non-stick saucepan. Add the onions and cook gently, stirring often, for 10 minutes.
2

Add the chopped green peppers to the onion, mixing well. Cover the pan and cook gently, stirring now and then, for 10 minutes.
3

Add the tomatoes, garlic, bay and thyme. Season with sugar, Cayenne pepper, salt and freshly ground pepper. Cover the pan and cook gently, stirring now and then, for 25 minutes.
4

Mix the beaten egg into the pepper mixture. Cook uncovered for 5 minutes, stirring often.
5

Serve the piperade at once garnished with Bayonne ham.