Basque Piperade with Scrambled Eggs
Here is an easy recipe that reminds me of the wonderful French Basque country and cuisine, located in southernmost Nouvelle Aquitaine region of France. Many of the dishes prepared in this area will include specialties like Piment d’Espelette peppers, Jambon de Bayone ham , and Basque sheep’s milk cheese. The food here is a wonderful mix of both sea and countryside with lots of seafood, lamb and veal. Don’t miss the Basque cider or the white wine from the appellation of Irouléguy, the smallest wine appellation in France. Discover our travel experiences in Nouvelle Aquitaine.
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 large onion thinly sliced
- 1 green bell pepper cut into thin strips about 2 inches long
- 1 red bell pepper cut into thin strips about 2 inches long
- 1 15 ounce can diced tomatoes or 3 medium tomatoes (boil to remove skins and then chop and core)
- 1 tsp piment d’Espelette
- 1/2 tsp sweet smoked Spanish paprika
- pinch sea salt and fresh pepper
- 4 eggs
- 4 fresh chopped parsley for garnish
- Heat oil in a large skillet over medium heat.
- Add garlic, onion, and peppers and cook for about 5 minutes until onions and peppers are beginning to soften.
- Add tomatoes, pimento d’Espelette and paprika, mix well and continue to cook over a medium heat about 5 minutes.
- Season to taste with salt and pepper.
- While vegetables are simmering scramble eggs in a skillet with olive oil