France Piperade Basquaise (Basque Peppers)
The stewed vegetables in this dish are enhanced with the insistent smokiness of paprika and the heartiness of crusty bread and baked eggs. Piperade Basquaise is a dish that originated in the Basque region that straddles the French and Spanish borders, though it is widely popular throughout France as an appetizer and light snack. The colors of the Basque flag—green, red, and white—are reflected in the main ingredients of this dish: green bell peppers, red tomatoes, and white egg yolks. Piperade Basquaise is a uniquely regional comfort food.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 10–15 garlic cloves, peeled and sliced
- 1½ whole yellow onions, julienned
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 quart (950 ml) canned whole peeled tomatoes
- 4–6 bell peppers, deseeded and chopped
- Salt, to taste
- Ground black pepper, to taste
- 2 bay leaves
- 3–4 large eggs
- 1 cup (240 ml) olive oil
- 6–8 slices crusty bread, brushed with olive oil
Directions
- Preheat oven to 450°F (230°C).
- Sauté garlic and onions in a pot over medium-high heat until the onions are translucent.
- Add smoked paprika and chili powder, cooking until the spices become aromatic.
- Add tomatoes and bell peppers, stirring to combine.
- Season as desired with salt and black pepper.
- Add bay leaves and simmer the mixture for 25 minutes.
- Pour sauce into a round oven-safe dish.
- Add eggs one at a time, keeping the yolks intact. They should float on top of the sauce.
- Bake for 10 minutes, until the egg whites are fully cooked but the yolks are still liquid.
- Toast or grill the oiled bread.
- Serve hot with the crispy bread for dipping.
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