The Basque country's signature dish — sweet peppers, tomato, and onion stewed slow, finished with eggs, and topped with thin slices of Bayonne ham warmed by the heat of the eggs. A complete meal in one pan.
Serves 4Prep 15 minCook 35 min
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.
Ingredients
- 200 g Jambon de Bayonne, thinly sliced
- 3 tablespoons olive oil
- 2 onions, thinly sliced
- 4 mixed bell peppers (red, yellow, green), cored and sliced
- 4 cloves garlic, minced
- 6 ripe tomatoes, peeled and chopped (or 1 can quality tinned tomatoes)
- 1 teaspoon Espelette pepper (or smoked paprika)
- 1 bouquet garni (thyme, bay, parsley stalks)
- 6 large eggs
- Salt and black pepper
- Crusty baguette, to serve
Method
- 1Heat the olive oil in a wide heavy pan over medium-low heat. Add the onions and cook 10 minutes until soft and translucent.
- 2Add the peppers and cook 15 minutes, stirring often, until completely soft.
- 3Add the garlic and Espelette; cook 1 minute. Add the tomatoes and bouquet garni. Simmer uncovered 10 minutes until the mixture is jammy and most of the liquid has evaporated. Season with salt and pepper. Discard the bouquet.
- 4Crack the eggs directly into the pan, distributed evenly. Reduce the heat to low.
- 5Cover and cook 4 to 6 minutes, until the whites are set but the yolks still tremble.
- 6Drape the slices of Bayonne ham over the top — the residual heat will warm them just enough to release their fat. Serve straight from the pan with bread.
Chef's tip
Don't add the ham to the cooking pipérade — its delicate flavour disappears. Lay it on top after the eggs are set so the cure is the last thing on each forkful.