Description
Piperade is a traditional Basque pepper and tomato stew bursting with vibrant flavors from bell peppers, tomatoes, onions, garlic, and smoky spices. This quick and easy skillet dish is perfect as a side, served over toasted bread, or paired with eggs for a savory breakfast or light 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
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat the oil and cook onions: Warm the olive oil in a large skillet over medium heat. Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and translucent, which builds the foundational flavor for the stew.
- Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.
- Cook bell peppers: Add the sliced bell peppers to the skillet and cook for about 10 minutes, stirring occasionally, until they soften and start to release their juices.
- Add tomatoes and spices: Mix in the diced tomatoes, smoked paprika, cayenne pepper if using, and season with salt and pepper. Reduce the heat to low and simmer gently for 15-20 minutes, stirring occasionally until the mixture thickens and the flavors meld beautifully.
- Adjust seasoning: Taste the piperade and adjust salt, pepper, or cayenne to your preference.
- Serve: Garnish with fresh chopped parsley if desired. Serve the piperade warm as a flavorful side dish, spoon it over toasted bread, or enjoy it alongside fried or poached eggs for a complete meal.
Notes
- Feel free to use a mix of bell pepper colors for a vibrant dish.
- The cayenne pepper is optional and can be omitted to keep the stew mild.
- Piperade can be served cold or at room temperature as a tapas dish.
- For a heartier meal, add chorizo or serve with eggs.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Basque
