25 minutes
A hearty and flavorful Basque dish made with scrambled eggs, roasted peppers, and tomatoes, perfect for a satisfying breakfast or brunch.
Large Onion, cut into ½-inch-thick slices
each
tablespoons
Garlic Clove, sliced
each
Small Chile Pepper, seeded and chopped
each
Medium Tomatoes, peeled and chopped
each
teaspoons
to taste
to taste
Bell Pepper, roasted, peeled, seeded, and cut into ½-inch-wide strips
each
Bell Pepper, roasted, peeled, seeded, and cut into ½-inch-wide strips
each
tablespoons
Large Eggs, lightly beaten
each
Jamón Serrano, for garnish (optional)
slices
1. Cook Onions
Heat the olive oil in a large skillet over low heat and add the onion slices. Cook them gently until they become soft and golden, stirring occasionally to ensure even cooking.
2. Add Garlic and Chile
Add the sliced garlic and chopped chile pepper, stirring for just a few seconds until their aromas are released.
3. Add Tomatoes and Seasoning
Add the chopped tomatoes along with the sugar, salt, and black pepper. Allow this mixture to cook for about 10 minutes, stirring occasionally.
4. Add Roasted Peppers
Once the tomatoes have broken down and most of the liquid has evaporated, stir in the roasted red and green bell pepper strips.
5. Prepare Scrambled Eggs
In a small skillet, melt the butter over medium heat. Pour in the lightly beaten eggs and season with a pinch of salt. Cook the eggs gently, stirring constantly until they are still slightly runny and creamy.
6. Serve Piperada
To serve, spoon the warm piperada onto plates and top with the creamy scrambled eggs. If desired, garnish with slices of jamón serrano.
Comments (0)