Pipérade is a quintessential Basque dish that combines the signature regional ingredients: tomatoes, onion, garlic, chiles, and controversy. Is it a sauce, a side dish, or a meal on its own? Throughout the Basque country each version will be slightly different from the rest. When cooked with eggs (as in this recipe), it may be served as an appetizer, a casual luncheon, or a light supper dish. Without the eggs, pipérade can accompany a range of poultry, meat or fish.
- 1/2 cup olive oil
- 8 Anaheim chiles seeded and finely julienned
- 1 onion finely sliced
- 6 garlic cloves peeled and crushed
- 6 large vine-ripened tomatoes (about 6 ounces each) peeled and coarsely chopped (about 5 cups)
- 1 teaspoon sugar
- 1/8 teaspoon piment d’Espelette
- 1 bay leaf
- Kosher salt
- 1/2 teaspoon freshly ground white pepper
- 6 large eggs
- Warm the olive oil in a large casserole or sauté pan over medium-high heat.
- Add the chiles, onion, and garlic. Sauté for 5 minutes.
- Stir in the tomatoes, sugar, piment d’Espelette, and bay leaf.
- Season with salt and pepper to taste and bring to a boil, stirring occasionally.
- Reduce the heat to a simmer, cover and cook for 25 to 30 minutes.
- Remove and discard the bay leaf. Break the eggs directly into the pan and, using a wooden spoon, stir the ingredients until the eggs are set and all the ingredients have blended.
- Cook for 5 minutes longer before serving.
Great as a side dish for roasted lamb.
Grenache or Domaine Mignaberry (Basque wines)