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Piperade with Fried Eggs
Piperade—which originates in Basque country—is a silky, stewy mixture of peppers, tomatoes and onions. Traditionally, the dish is spiced with piment d’espelette, a ground red chili from southwestern France, but it’s not easy to find. We approximate its heat and flavor with a combination of sweet paprika and red pepper flakes. Though piperade may be used as a sauce or condiment, it’s commonly paired with eggs. We add textural contrast and richness with crisp-edged, runny-yolked fried eggs. We especially liked the sharp accent of an aged sheep milk cheese, such as Spanish Manchego or Italian pecorino sprinkled on top, but this is optional. Serve with crusty bread to soaking up the juices.
4-6
Servings
Tip
Don't allow the moisture to completely evaporate after uncovering the pot. If it does, add a few tablespoons of water to loosen; there should be just enough sauce to pool around the vegetables.
40 minutes
Ingredients
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4
tablespoons extra-virgin olive oil, divided, plus more to serve
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2
medium yellow onions, halved and thinly sliced
Directions
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01In a large pot over medium, heat 2 tablespoons of oil until shimmering. Add the onions, yellow peppers and garlic, then cook, stirring frequently, until the peppers begin to soften, about 5 minutes. Stir in the tomatoes, thyme, 1½ teaspoons salt and ½ teaspoon black pepper. Cover and cook, stirring once or twice, until the tomatoes have released their juice, about 10 minutes.
