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Cabarrus Magazine

Breaking Bread: Piperade Basquaise

Aug 01, 2018 08:30AM ● By Jason Huddle

Breaking Bread: Piperade Basquaise

Piperade Basquaise

A typical Basque dish; it may be served as a main course or as a side dish.


4 large eggs

3 garlic  cloves, crushed

10 basil  leafs, chopped thinly

1 lb. tomatoes, skinned, deseeded and chopped in ½-inch pieces

2 green peppers, deseeded and cut in ½-inch strips

2 onions, chopped

1 Tbsp. olive oil

2 oz. Chorizo sausage, cut in rounds and slightly sautéed in olive oil

½-oz. Bayonne ham, lightly sautéed

1 Tbsp. butter

A pinch of salt and pepper



Melt the butter and olive oil in a pan and add the onions, cooking them gently for 10 minutes without browning. Add the crushed garlic, tomatoes and peppers, stir, season with salt and pepper and basil, and cook without covering for another 20 minutes or so (the peppers should be slightly underdone). Beat the eggs thoroughly, pour them into the pan and, using a wooden spoon, stir just as you would for scrambled eggs. When the mixture starts to thicken and the eggs are almost cooked, remove the pan from the heat, continuing to stir, and serve immediately (do not overcook eggs). Serve in the center of the plate with the sausage rounds and ham slices around the edge. Bon appetit!

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