Pipérade

Method

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1. Cook the onions and peppers in the oil over medium heat for 25 minutes, stirring occasionally, until soft and collapsing.

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2. Add the garlic and cook 2 minutes.

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3. Add the tomatoes, Espelette and salt and cook a further 15 minutes, until there is no free liquid in the pan at all.

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4. Beat the eggs with the 0.5 tsp salt.

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5. Take the pan off the heat completely and wait 30 seconds.

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6. Pour the eggs in and stir slowly and constantly with a wooden spoon. The residual heat will set them into soft curds in about a minute.

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7. While it is still slightly loose, spoon onto plates, lay the ham alongside, and serve with bread.

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Chef’s Tips

• Cook the vegetables until the pan is dry.
• Eggs off the heat. Back on the flame and they curdle.
• Serve it slightly looser than looks right — it keeps setting.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Bayonne ham
• Country bread
• A glass of Irouléguy

Storage & Reheating

The pepper base keeps 4 days refrigerated and freezes for 3 months. Add eggs to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.