Pipérade

36 Comments

Pipérade is an egg dish my mother used to make occasionally, and beause its so good, I’ve made it often on holidays for a special breakfast. It’s originally Basque, and there are many variations to it, but my favorite is the one I’ve written down here.

The dish is essentially soft, scrambled eggs topped with a parsley-spiked mixture of shallots, tomatoes, and ham. Enjoy!

Pipérade, for 1 hungry person

3 eggs
2 tablespoons heavy cream*
2 shallots, diced
10 cherry tomatoes, chopped, or equivalent
3 ounces cooked ham, diced
1 tablespoon chopped parsley
Black pepper, optional
Bacon grease, butter, or olive oil

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Whisk the eggs and cream together in a small bowl. Set aside.

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Heat a skillet over medium heat. Using some bacon grease for flavor (or your choice of fat), add the shallots and sauté them for a few minutes. Then add the tomatoes and cook the mixture for about 5 minutes, or until most of the liquid has evaporated.

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Then stir in the ham and parsley, and add some black pepper, if using. Place the mixture in a bowl, cover it, and set it aside.
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Wipe out the skillet. Add some more bacon grease and heat the skillet over medium-low heat. Add the whisked eggs and move them around in the pan. I prefer my scrambled eggs on the soft side. If you prefer drier eggs, cook them over higher heat.

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To serve, place the scrambled eggs on a plate and top with the tomato-ham mixture. Enjoy!

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* I love the addition of cream when I make scrambled eggs, because it makes them, well, creamier. But of course, you can make the eggs your own way.
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note: In the summer months, you can add basil to the mixture, or use basil instead of parsley, if you prefer. My mother used to include green pepper dice along with the shallots, but I’m not a huge fan of green peppers. You also could substitute bacon of chopped prosciutto for the ham. So you can see how you can improvise this recipe more to your liking!

36 thoughts on “Pipérade

  1. Also not a fan of green peppers, actually I don’t mind them, but they don’t seem to like me and attack my stomach with gusto! ;-)

    I just made a frittata for a potluck yesterday, and first thought the veggie mixture would be incorporated into the eggs, but now I think I like your version better, cleaner tasting veggies and the base of the egg… nice!

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  2. Oh ditto “Sallybr” above – I cannot eat red, green, or yellow peppers at all. And they crop up in so many things! In fact I have a hard time even liking posts where they appear – because they make me feel so unwell. So I loved your version of Pipérade! ;)

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  3. I’d take issue that this is ‘scrambled eggs with … ‘ but for sure it’ll be delicious if you like cooked tomatoes. I make something broadly similar but without the tomatoes and with some sauteed potatoes in it to bulk it up to a ‘real meal’. I hadn’t realised there were people averse to ‘peppers’ – I usually use those rather than tomatoes as I really don’t like cooked tomatoes unless they’re ‘lost’ in a dish with a lot more ingredients. Super pictures, as usual.

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  4. I love anything Basque! This looks so good. I’d have to do it sans heavy cream only because my stomach knows it’s there even if my taste buds adore it. I’d make up for flavor with the peppers though. Delish.

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  5. I have to admit that the idea of a Piperade without peppers seems strange to me..after all that is what the dish gets it’s name from..but” chacun a son gout ” as they say in France..which was where I thought the original came from…..however your version looks delightful Mimi.Thank you

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    • Uh oh, you’re one of those purists coming after me! I love red bell peppers but I don’t often mix them together with fresh tomatoes, unless it’s a soup. So I stuck with the tomatoes and omitted green bell peppers, which I personally don’t love.

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  6. One hungry person … that is ME!!!! This is a most for me … love scrambled egg or omelets. This goes on file straight away. Maybe something for Monday evening …. Lonely dinning and hopefully on the balcony.

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