ReceptnaptárPiperade basque (Basque pepper, tomato and egg dish)
Piperade is the emblem of the cooking of the French Basque Country and a close relative of Hungarian lecsó. Its colours recall those of the Basque flag, and Espelette pepper gives it a mild, fruity heat.
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Ingredients
Method
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- Score the tops of the fresh tomatoes, dip them into hot water, peel and dice them.
- In a wide frying pan, soften the onion and peppers in the oil over a medium heat for 8-10 minutes, without letting them brown.
- Add the garlic and Espelette pepper, stir for 1 minute, then add the tomatoes and season with salt.
- Cook uncovered over a low heat for 15-20 minutes, until most of the liquid has evaporated and you have a thick base resembling lecsó.
- Lightly beat the eggs with a fork in a bowl, just to combine, and season with salt.
- Turn the heat to its lowest, pour in the eggs and stir slowly with a wooden spoon for 2-3 minutes, until soft, creamy strands form. Take off the heat while still a little moist and serve immediately with toasted bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the tomato base until really thick, otherwise the eggs will float in the liquid and will not be creamy.
- Do not beat the eggs until frothy and do not cook them dry: the residual heat on the plate sets them further.
- A little smoked or mild hot paprika is a good substitute for Espelette pepper.
- The traditional accompaniment is a slice of Bayonne ham, fried in a separate pan for a few seconds.
Frequently asked questions
How is it different from lecsó?
Hungarian lecsó is based on lard, bacon and paprika, whereas piperade is made with olive oil and Espelette pepper, and the eggs are added stirred to a creamy consistency.
Can it be made ahead?
The pepper and tomato base can; it keeps in the fridge for 3 days. The eggs, however, should always be stirred in fresh, just before serving.
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