Piperrada – Basque pepper and tomato stew with eggs
Green and red peppers, onion and tomato cooked slowly in olive oil, as in the Basque Country and Navarra, with eggs set on top. It is also served with serrano ham or salt cod, or on its own as a side for meat and fish.
- 1 h 06Time
- 21 minHands-on
- 4Portions
- ≈ €1.45per portion
- 480kcal per portion
Ingredients for 4 portions
- 2Yellow onions
- 2 clovesGarlic
- 3Italian green peppers
- 2Bell peppers, red
- 3Tomatoes, ripe
- 4 tbspOlive oil
- to tasteSalt
- 8Eggs
On the side
- 200 gBread
Method
- Cut the onions and peppers into thin strips and slice the garlic. Dip the tomatoes in boiling water for 30 seconds, peel and chop them.
- Heat the oil in a wide, shallow pan and cook the onion and garlic over a medium-low heat for 10 minutes, until soft.
- Add the peppers and cook over a low heat for 20 minutes, stirring now and then, until very soft.
- Add the tomatoes, season with salt and cook for 15 minutes, until the tomato has broken down and the piperrada is juicy but not watery.
- Make eight hollows in the piperrada and crack an egg into each. Season the eggs, cover and cook over a low heat for 5–6 minutes, until the whites are set and the yolks still runny.
- Serve the piperrada with the eggs and bread for mopping up.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
