Piperade BasquaiseFeatured by Le Fleuron de la Tessonnière in the International Wine Club.
A traditional recipe from the Basque country in France, this sautéed mixture of peppers, spices and your choice of meat will have you going for seconds! Pair this with the Fleuron de la Tessonnière 2014 Médoc.Yield: 4
Prep Time: 30 Minutes
Cook Time: 35 Minutes
• 4 tbsp. vegetable oil
• 2 onions (peeled and chopped)
• 3 red and green peppers (cored and chopped)
• 2 cloves garlic (peeled and chopped)
• 2 lbs. tomatoes (peeled, seeded and chopped)
• salt, to taste
• 1 dried chili pepper (chopped)
• 8 eggs, beaten
Heat oil in a skillet, add onions and cook over low heat until soft but not browned for about 4 minutes. Stir in the peppers and garlic.
Cook over low heat (stirring often) for about 5 minutes. Add the tomatoes and a little salt and cook over medium heat for about 20 minutes. The mixture should be thick and most of the liquid evaporated. Add the beaten eggs to the mixture. Stir over low heat for about 3 minutes.
The mixture should be thickened but remain soft and moist. Serve immediately.
Note: can be served with grilled ham slices.
Recipe sourced from bonjourparis.com