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
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
Whisk the eggs and cream together in a small bowl. Set aside.
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.
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.
To serve, place the scrambled eggs on a plate and top with the tomato-ham mixture. Enjoy!
* 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.
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!