Easy Basque Piperade Recipe

Basque Piperade Recipe is a vibrant and flavorful dish originating from the Basque region of France and Spain. This dish combines tomatoes, bell peppers, onions, and spices into a delicious stew that can be served on its own or as a side. Here’s a detailed recipe to guide you through the process.

Basque Piperade Recipe

Ingredients

• Vegetables:Basque Piperade Recipe
• 2 tablespoons olive oil
• 2 medium yellow onions, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 6 roasted red peppers, sliced (jarred or homemade)
• 5 cloves garlic, minced
• 2 pounds tomatoes (peeled, seeded, and chopped) or 2 cans whole tomatoes
• Seasonings:Basque Piperade Recipe
• ½ teaspoon piment d’Espelette (or paprika with a pinch of cayenne)
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional)
• For Serving:Basque Piperade Recipe
• Fresh parsley for garnish (optional)
• Eggs (optional for a variation)

Instructions

1. Prepare the Ingredients:

• If using fresh tomatoes, peel and seed them. You can blanch them in boiling water for easy peeling.
• Slice the onions and bell peppers into thin strips. Mince the garlic.

2. Cook the Base:

• In a large skillet or saucepan, heat the olive oil over medium heat.
• Add the sliced onions and cook until they become translucent, about 5-7 minutes.
• Stir in the minced garlic and cook for an additional minute until fragrant.

3. Add Peppers:

• Add the red and green bell peppers to the skillet. Season with salt and cook for about 10 minutes until they soften.

4. Incorporate Tomatoes:

• Add the chopped tomatoes (or canned tomatoes) to the mixture. Stir well to combine.
• Season with piment d’Espelette (or paprika), black pepper, and optional red pepper flakes.
• Bring the mixture to a simmer and reduce heat to low. Cover and let it simmer for about 20-25 minutes, stirring occasionally.

5. Adjust Seasoning:

• Taste the piperade and adjust seasoning with more salt or pepper if needed.

6. Optional Egg Addition:

• If you want to add eggs, make small wells in the piperade and crack an egg into each well.
• Cover the skillet and let it cook in the oven at 350°F (175°C) for about 8-10 minutes, or until the egg whites are set but yolks remain runny.

7. Serve:

• Garnish with fresh parsley if desired.
• Serve warm as a main dish or as a side with meats or crusty bread.

Tips

• Variations: You can add ham or chorizo for extra flavor or serve it over rice or pasta.
• Storage: Piperade can be made ahead of time and stored in the refrigerator for up to three days; it also freezes well.

Basque Piperade Recipe

Basque Piperade is a vibrant and flavorful dish that highlights the rich culinary traditions of the Basque region. While the traditional recipe primarily features vegetables like bell peppers, tomatoes, and onions, you can easily elevate its protein content by adding a protein-rich component. Consider incorporating eggs or chickpeas to create a more satisfying and nutritious meal.

Scrambled or poached eggs blend beautifully with the sautéed vegetables, adding a creamy texture and approximately 6 grams of protein per egg. Alternatively, adding canned or cooked chickpeas introduces a plant-based protein option, contributing about 7 grams of protein per half-cup serving along with fiber and essential nutrients.

For an even heartier dish, you might choose to add cooked chicken or chorizo, which brings additional flavor and protein to the mix. Chorizo, in particular.Basque Piperade Recipe

Served over a bed of quinoa or brown rice, Basque Piperade becomes a well-rounded meal packed with flavor and nutrition. With these enhancements.

Enjoy this delicious Basque Piperade as a comforting meal that showcases fresh ingredients and rich flavors!