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Piperade - Keith Floyd Recipe

Introduction & method

Piperade comes from the Basque Country which spans the border between Spain and France. It's a simple, one-pan dish of bell peppers, tomatoes and eggs. My recipe is based on what Keith Floyd did in his TV series Floyd on France.

 Piperade - Keith Floyd Recipe Recipe

Prep


Cut a cross in the top of each tomato. Blanch them in boiling water for about a minute. When cool enough to handle, peel and dice them. Halve the peppers, remove the core and slice the flesh into strips. Peel and dice the onion, mince the garlic, finely chop the parsley and beat the eggs together.

Cook


Heat oil and butter together in a large frying pan and sauté the onions gently until they are a bit translucent but not browned. Throw in the garlic and cook for a minute, then add the pepper strips and cook for 5-10 minutes. We're just looking for softened veggies. Then add the tomatoes, herbs, spice and seasoning. Cook for five minutes until everything is well acquainted and finish off by adding the eggs and teasing them gently until they are cooked into the pepper mixture. While this is all going on, cook the ham or bacon and serve it alongside the piperade/


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Piperade - Keith Floyd Recipe on YouTube.

 
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Ingredients & Info



 3 red/green/yellow or any combination of medium bell peppers
 1 medium onion
 3-4 tomatoes
 2 cloves garlic
 small handful flatleaf parsley
 1 tsp dried thyme
 1 tsp sugar
 1 tsp piment d'Espellette (or paprika or cayenne pepper)
  salt and pepper to taste
  jambon de Bayonne, ham or bacon (optional)
PLUS

Olive oil and butter for sautéeing.


UNITS:
Metric
US Customary/Imperial

Serves 4 
Prep time: 10 minutes.
Cooking time: 15 minutes.
Total time: 25 minutes.