Description
Piperade is a traditional Basque pepper and tomato stew featuring vibrant bell peppers, ripe tomatoes, and aromatic onions simmered together with smoked paprika and garlic. This flavorful, colorful dish can be enjoyed as a warm side, a topping for toasted bread, or accompanied by eggs, offering a taste of southwestern France with every bite.
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
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat the oil and soften onions: Warm olive oil in a large skillet over medium heat. Add thinly sliced onions and cook for 5-7 minutes until they become soft and translucent, forming the flavorful base of the dish.
- Add garlic: Incorporate the minced garlic and cook for an additional 1-2 minutes until fragrant, ensuring it does not burn to maintain its aroma.
- Cook bell peppers: Stir in the sliced bell peppers and continue to cook for about 10 minutes, stirring occasionally, until they begin to soften and release their juices.
- Add tomatoes and spices: Mix in the diced tomatoes, smoked paprika, optional cayenne pepper, salt, and pepper. Lower the heat to a gentle simmer.
- Simmer the stew: Allow the mixture to simmer on low heat for 15-20 minutes, stirring occasionally, until it thickens and the flavors harmonize beautifully.
- Season to taste: Taste the stew and adjust the seasoning with additional salt or pepper as desired to suit your palate.
- Serve and garnish: Serve the piperade warm, optionally garnished with freshly chopped parsley. It can be enjoyed as a side dish, over toasted bread, or with fried or poached eggs for a complete meal.
Notes
- Feel free to mix bell pepper colors for a vibrant presentation.
- The cayenne pepper is optional; omit it if you prefer a milder stew.
- Piperade can be served hot or at room temperature.
- Use fresh, ripe tomatoes for best flavor during tomato season; canned tomatoes can be a substitute otherwise.
- Store leftovers in the refrigerator for up to 3 days; reheat gently.
