Make Breakfasts Better With This Hearty Piperade And Egg Dish

Sometimes simplicity is what best captures the heart, and this is definitely the case for Piperade. The dish hails from Basque, an autonomous community of Northern Spain and features a refreshing blend of tomatoes onions, green peppers and Esplette peppers. It also appeals to the modern affinity for seasonal eating since this mid-to-late summer dish is most common when tomatoes and peppers are in abundance. 

The most basic method for preparing a Piperade is to saute the farm-fresh tomatoes and bell peppers along with olive oil, garlic, onion, salt, pepper and seasoning made from crushed and dried Esplette peppers known as piment d’Esplette. As the mixture is slow-cooked the sugars are released and it transforms into a luxurious stew-like consistency, perfect for mopping up with crusty bread or to elevate other dishes as an appetizer or side. 

There are many other methods to make a Piperade and some versions include eggs, ham, sausages or other meat for a heartier meal. Some prefer to blanch and peel the tomatoes for a slightly more gooey consistency. And the most common adjustment is the use of paprika in place of the piment d’Esplette since the spice is hard to come by outside of its native region. Depending on your method of preparation, the nutritional value varies but at its most basic, vegetarian form, Piperade is nutritious low-calorie dish. It also contains around 63% of the daily recommended allowance of Vitamin C as well as 12% of the daily recommended intake of Vitamin A. This makes it an amazing way to start your day right.

• 1 tbsp olive oil
• 1 red bell pepper
• 1 green bell pepper
• 8-10 garlic cloves
• 1 large onion
• 2 medium tomatoes
• 1 tsp paprika 
• ¼ tsp salt
• 4 eggs
• 1 tbsp chopped fresh parsley (optional)

Method:

• Heat oil in a large nonstick skillet over medium-high heat. 
• Deseed the tomatoes and chop them into a 1-inch dice.
• Slice the onion and peppers into strips.
• Mince the garlic, add it to the pan and sauté for 5 minutes. 
• Add the salt, paprika and tomatoes, and simmer on a medium flame for 10-15 minutes until the peppers are tender.
• Make 4 wells in the mixture and crack an egg into each. 
• Cover and cook for another 5-8 minutes until the eggs are set.
• Garnish with parsley and serve with crusty bread.