Description
Piperade is a traditional Basque pepper and tomato stew, combining sweet bell peppers, ripe tomatoes, onions, and aromatic garlic, slowly cooked with smoked paprika and a touch of cayenne for warmth. This vibrant and flavorful dish can be served as a side, over toasted bread, or alongside eggs for a satisfying meal.
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
Spices & Seasonings
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
Others
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat the oil and sauté onions: Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook for 5-7 minutes until they become softened and translucent, building the stew’s flavor base.
- Add garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, infusing the oil with aromatic depth.
- Cook the peppers: Add the thinly sliced bell peppers to the skillet and cook for 10 minutes, stirring occasionally, until the peppers start to soften but still retain some texture.
- Add tomatoes and spices: Mix in the diced tomatoes, smoked paprika, cayenne pepper (if using), salt, and pepper. Reduce the heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally, until the stew thickens and the flavors meld beautifully.
- Season to taste: Taste the piperade and adjust salt, pepper, or cayenne pepper as needed to balance the flavors.
- Serve and garnish: Serve the piperade warm, garnished with fresh parsley if desired. It pairs wonderfully as a side dish, over toasted bread, or topped with fried or poached eggs for a hearty meal.
Notes
- Use a mix of colorful bell peppers to enhance the dish’s visual appeal and flavor complexity.
- If fresh tomatoes aren’t available, high-quality canned diced tomatoes can be used as a substitute.
- For a spicier stew, increase the amount of cayenne pepper or add a pinch of chili flakes.
- Piperade can be prepared ahead and tastes even better the next day when flavors have melded further.
- Serve with crusty bread or as a side to grilled meats or fish for a complete Basque-inspired meal.
