Vegetarian Piperade


  • 1 medium red or white onion

  • 1 clove garlic

  • 1 green bell pepper

  • 1 tbsp olive oil

  • 3 tomatoes

  • 1/2 tsp salt

  • 1 teaspoon chopped basil

  • Espelette pepper (medium hot chilli pepper)

  • 1 Egg


  • Prepare the ingredients. Peel and quarter the onion. Chop crosswise into thin slices. Peel the garlic and minced finely.|

  • Rinse the pepper, remove the seeds and cut into ½ inch (1 cm) strips.

  • In a skillet, heat the olive oil to sizzling. Add the onion slices, reduce the heat to medium-high and sauté, stirring regularly, until the onions are wilted, about 5 minutes. Add the minced garlic, stir briefly, then add the pepper slices. Sauté until the pepper is tender, about 10 minutes, stirring from time to time.

  • While the pepper is cooking, rinse the tomatoes and chop them into small cubes.

  • When the pepper is tender, add the tomatoes. Add salt and pepper to taste.

  • Continue cooking for another 15-20 minutes, until the tomatoes have totally dissolved to make a sauce. Add the chopped basil and a pinch of Espelette pepper. Reduce heat to low and cook for another 30 seconds.

  • Add a fried egg to garnish (optional). Serve warm or hot. You can also use it as a side dish to meat or fish, in an omelet, or as a topping for pasta.

Inspired by Everydayfrenchchef

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