Egg Piperade is a popular dish from the Basque region of France which generally includes tomatoes and bell peppers. This recipe with eggs is slightly similar to a frittata. Eggs Piperade is the most famous of all Basque dishes served for breakfast; is an uncomplicated and easy dish made with pepper, tomatoes, onions flavoured with fresh basil and Italian parsley and garlic. Eggs are usually added at the end.
Pipérade is a quintessential Basque dish that combines the signature regional ingredients: tomatoes, onion, garlic, chiles. There are different versions of cooking this dish throughout the Basque country itself. When cooked with eggs (as in this recipe), it may be served as an appetizer, a casual luncheon, or a light supper dish. Without the eggs, pipérade can accompany a range of poultry, meat or fish.
Pipérade originally comes from the Basque region of France, which influenced modern Creole cooking. Piperade (Gascon) or Piperrada (Basque), from piper (pepper in Gascon and Basque) is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéed and flavoured with red Espelette pepper. The colours coincidentally reflect the colours of the Basque flag (red, green and white) and may be served as a main course or as an accompaniment. Typical additions include egg, garlic or meats such as ham. This is a traditional French dish and commonly served in restaurants and cafés throughout France.
Basque cuisine is based on the sea and the mountains inspired by the peasants as well as the bourgeoisie. The cuisine within the provinces of the Spanish state, as within the provinces of the French state, shows slight variations. Historically, the most notable difference between each country has been that the former, although incorporating inland fare, is most characterized by its creation of seafood dishes. The latter is mainly an inland cuisine, relying on produce and meat dishes. A basquaise is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers. The cuisine of Basque originally includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos (Basque tapas), Idiazabal sheep’s cheese, txakoli sparkling wine, and Basque cider.
Dishes from Basque cuisine are not based on elaborate sauces or spice combination. They are simple and delicious to taste. The excellence of Basque cooking is due to the use of high quality, local ingredients in season, combined with preparation that enhances, rather than masks, the natural flavour of the food. The most important ingredient in Basque cuisine is the fresh ingredient. Seafood is one of the mainstays of Basque cuisine. Cod, hake and fresh tuna are popular, although more unusual dishes are also served, using bream, elvers or other types of fish and seafood.
Dried beans are another staple of Basque cuisine and are especially common during the winter months. A variety of other vegetables are used in Basque cuisine including peppers, peas, green beans and potatoes. Meat, including pork, beef, and poultry have their place in Basque cooking. Cured meats such as excellent hams and sausages are produced in the Basque Country. Other foods common to Basque Cuisine include mushrooms which are very popular, especially in the spring and fall when they are in season and hand-made cheeses from ewe’s milk.
Egg recipes are perfectly easy and make a healthy and nutritious meal. They are generally synonymous with Easter, versatile, protein packed food. Experts say that the combination of high protein and moderate fat in eggs might make them especially filling. They make a scrumptious and delicious meal for breakfast, lunch or dinner. Egg can be eaten raw, boiled, scrambled, fried and further you can explore many of our healthy egg recipes that includes various egg recipes like Spicy Egg Curry, Fried Eggs Spinach on Bread, Omelette curry, Egg in baked potatoes, stuffed egg, egg pakora or the special nargisi kofta.
To prepare this simple and excellent dish, firstly in a large non-stick skillet, heat some oil over medium heat. Sauté finely chopped onions, garlic and peppers for 10 minutes or until they become soft.
Whisk together eggs, salt and pepper. Stir in tomatoes. Pour in the egg mixture into skillet with vegetables and immediately reduce heat to medium low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but they are still moist. Garnish with fresh basil and parsley.
Pipérade is a dish from the Basque region of France that features tomatoes and green peppers cooked in olive oil. Serve with: French country bread, and baby greens in Sherry wine vinaigrette. This is a simple and creamy dish that can be served with any wonderful bread.
Tip: The idea here is to produce a creamy scrambled egg effect with the pepper flavour slightly predominating. A hint of garlic and basil are good additions. Use about 1/2 teaspoon thyme leaves instead of the basil.
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