Piperade

Prep Time: 15 minutes, Cooking Time: 35 minutes

Serves: 4

Ingredients

  • 2 green bell peppers, sliced
  • 2 red bell peppers, sliced
  • 6 cloves of garlic, diced
  • 1/4 cup of olive oil
  • 2 teaspoons - 1 tablespoon Piment d'Espelette (adjust to taste)
  • 4 medium eggs, separated
  • 1 small yellow onion, sliced
  • 2 Turkish Bay Leaves
  • salt and pepper, to taste.
  • 2 tsp. Premium French Thyme
  • 1 can of whole peeled tomatoes (28 oz) roughly chopped
  • 4 tbsp tomato paste

Premium French Thyme

From $6.95
From $6.95

Piment d'Espelette

From $22.99
From $22.99

Tomato Powder

From $11.95
From $11.95

A classic French dish from the Basque region of Southern France/Northern Spain. Perfect for a day with a bit of a chill as the warming qualities of Piment d'Espelette shine in this savory mix of onions, peppers, tomatoes, garlic, and thyme.

Try as a main dish with a runny egg yolk and a crusty slice of homemade bread. Or, enjoy as a side dish alongside fish, beef, or chicken.

Piperade can be prepared a few days ahead of time and easily reheated.

  1. Heat olive oil in cast iron pan over medium heat.
  2. Add diced onions. Cook until translucent.
  3. Add green and red bell peppers. Cook 5 mins.
  4. Add Piment d'Espelette, garlic, bay leaves, and thyme. Cook until peppers are soft.
  5. Add tomatoes and paste, including the juice. Cook for about 25 mins.
  6. Make 4 slight pockets in pepper mixture with large spoon. Pour egg white into each pocket. Place pan in oven and cook for about 15 minutes or until the whites are set.*
  7. Remove pan from oven. Place an egg yolk on each of the eggwhites.
  8. Serve each portion with egg yolk.

Tips & Tricks
  • Use our Tomato Powder to make Tomato Paste. Mix 4 tablespoons of water with 2 tablespoons of Tomato Powder.