Taste

Piperade

Piperade is a culinary dish from the Basque region of Northern Spain and Southern France. It has a number of variations and here is the one that I developed over time.

Ingredients:

4 slices of bacon (less or more according to taste), crumbled
Olive oil to taste, adding more as needed
3 red peppers, sliced (the traditional dish includes green peppers)
1 large onion (or 1.5 onions), chopped
4 cloves garlic, chopped
*3 tablespoons dark chili powder (less if this is too strong)
*1 tablespoon paprika
*1 tablespoon Italian spices (oregano, sage, basil, thyme)
2 15 ounce cans stewed tomatoes (or whole tomatoes)
1 egg per plate
Toasted or grilled bread as desired

*Note on spices: In the Basque region of France, there is a town near the border with Spain called Espelette. This town is famous for dried red peppers that are ground into a powder. Ideally, Piperade would be seasoned with Piment d’Espelette. It is possible to order the spice if you do not live in France or Spain. However, the modification with dark chili powder and paprika is very good.

Preparation:

Cook bacon. This can be done as early as the day before if you’d like to save time in the process on the actual day. Once the bacon cools, crumble it and set aside. Bacon is not a traditional ingredient for Piperade, however, ham, typically Bayonne ham, is a common ingredient.

Roast red peppers in olive oil on medium high heat and remove. I enjoy everything about this step. Visually, the blackening of the red peppers is beautiful. The aroma is outstanding. The olive oil takes on an orange hue and the roasted red pepper oil tastes so good. Once roasted to taste, set aside the red peppers on a plate and turn the heat down to medium low or medium. The residual oil can be spread on bread to be toasted to accompany the meal.

In a large pan, sautee onions and garlic on medium heat until onions are transparent. Take care that the heat is not too high. Err on the side of turning it down low for the best flavor. Add olive oil as needed.

Add spices. Add olive oil if needed. Let the spices bloom in the pan, which means that you can smell the unlocking of their flavors. Then, mix the spices, onions and garlic well.

Add tomatoes. If you want to be traditional basque (and you have access to fresh tomatoes), stew 6 or 7 tomatoes in their own juices on low heat for several hours. This could also be done the day before. Or you can let someone else do the stewing for you and get cans of stewed tomatoes.

Stir the tomatoes with the onions, garlic and spices and let the mixture begin to burble and simmer. Now add the bacon and the roasted red pepper. Turn the heat down to a simmer.

If you are pressed for time, you can continue to the egg step in the recipe. However, I like to let the tomato mixture simmer on low for at least twenty minutes to an hour, as possible.

Typically, eggs are whisked into the mixture, which is ready once cooked.

However, I love the taste of the eggs baked over the top. The yolk turns into a creamy heaven.

Set the oven for 350 degrees. Some recipes call for 450. If you would like a runny yolk, the higher temperature is a better option. If you’d like to try that creamy bit of heaven — I’ve never tasted anything like it before — set the oven to 350 degrees.

The most aesthetic option is to use one of those cute little black skillet pans that can go into the oven. However, the modification I use is a casserole dish. I spoon most of the Piperade mixture into the casserole dish. Then, use a spoon to make indents: one egg for each person. Crack an unbroken egg into each indent. Put the casserole dish in the oven for about ten to fifteen minutes. When the egg looks “set” and the white is cooked (or sooner if you prefer less cooked), remove the casserole dish and serve.

I cooked and ate Piperade tonight to prepare to write the recipe. I had forgotten how absolutely delicious it is! It’s the kind of good food that makes you want to turn off your computer and iPhone, put the movie on hold, and simply enjoy eating in silence while looking out the window. The flavors are rich and comforting.

Enjoy!