Description
Piperade is a vibrant Basque pepper and tomato stew that combines sweet bell peppers, ripe tomatoes, and aromatic spices into a flavorful, colorful dish. Perfect as a side, a spread over toasted bread, or paired with eggs, this rustic stew offers a taste of traditional Basque cuisine in just 40 minutes.
Ingredients
Scale
Vegetables
- 3 large bell peppers (red, green, or yellow), thinly sliced
- 2 medium tomatoes, diced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
Seasonings & Oil
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
Garnish
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat the olive oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat, preparing the base for sautéing vegetables.
- Sauté the onions: Add the thinly sliced onions and cook for 5-7 minutes until they become soft and translucent, which enhances their sweetness.
- Add garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, releasing its aromatic flavor into the dish.
- Cook the bell peppers: Add the thinly sliced bell peppers to the skillet and cook for 10 minutes, stirring occasionally. The peppers should soften but still retain some texture.
- Add tomatoes and spices: Stir in the diced tomatoes, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper if using. Season with salt and pepper to taste.
- Simmer the stew: Reduce the heat to low and let the mixture simmer gently for 15-20 minutes. Stir occasionally as the stew thickens and the flavors meld beautifully.
- Adjust seasoning: Taste the piperade and add additional salt or pepper if needed to balance the flavors perfectly.
- Serve and garnish: Serve the stew warm, optionally garnished with 2 tablespoons of freshly chopped parsley. It can be enjoyed as a side dish, spread over toasted bread, or topped with fried or poached eggs for a more substantial meal.
Notes
- Use a mix of different colored bell peppers to give the stew a vibrant appearance.
- The cayenne pepper is optional and can be omitted or adjusted to control the heat level.
- For a richer flavor, you can substitute some or all of the olive oil with butter or add a splash of white wine during the simmering step.
- Piperade can be served hot or at room temperature and makes a great accompaniment to grilled meats or fish.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
