French Recipe: Basque Piperade
Basque version of an onion, pepper, and tomato stew you'll find in many cultures
French Recipe: Basque Shakshuka – Piperade
Piperade originates from the Basque Country, in the southwest of France and into Spain. It’s a classic dish in many cuisines, a stew made with onions, peppers, and tomatoes. What makes Basque piperade unique are the freshest vegetables, naturally, and espelette pepper with bay leaf.
In Italy, this dish is called Peperonata, in North Africa and the Middle East, it’s Shakshuka. In Hungary, it is Lecsó. Red, yellow or orange peppers aren’t traditional, but add nice color. if in doubt, keep the peppers to tomato ratio more than 2:1 and, if not “authentic,” it’ll be close enough.
This dish is most often eaten with baked eggs for breakfast or served alongside baked potatoes and sausages for lunch or dinner.
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Notes:
· I add a few extra bay leaves toward the last 5-10 minutes to make it more aromatic.
· Espelette pepper is a mildly hot chili pepper from the Basque region. If you can't find it, use mild chili powder, smoked paprika or poblano – whatever pepper you like, though the flavor will differ.
Traditional Basque Piperade
Serves 6
Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients:
- Onions: 1.3 lbs. (about 4 medium)
- Sweet peppers: 2.6 lbs. (about 4 large)
- Bell peppers: 3 (you can do without, but nice)
- Tomatoes: 3.3 lbs. (about 6 large tomatoes)
- Garlic: 3-5 cloves
- Bouquet garni: 1 (a bundle of herbs like thyme, bay leaf, and rosemary)
3 bay leaves
- Olive oil
- Salt
- Pepper
- Sugar, optional
Method:
1. Prepare the Vegetables:
- Peel and chop onions, sweet peppers and bell peppers into large pieces.
- mince garlic.
2. Cook the Onions:
- sauté onions in olive oil until soft.
3. Add Peppers:
- Add sweet peppers and bell peppers.
- Cook 15 minutes.
4. Add garlic and bouquet garni.
- Add chopped tomatoes– some folks add a pinch of sugar
- Stir frequently, covering to speed up cooking for additional 15 minutes.
5. Season and Reduce
- Season to taste with S&P, and Espelette pepper.
- Cook over high heat, stirring often, until reduced, about 15 minutes. Adjust seasoning as necessary.
Final Tip: To avoid sugar, use a small can of peeled tomatoes instead.
