Piperade with eggs and ham

Trish Deseine's take on this famous Basque stew of peppers, garlic and tomato is sweet and piquant and makes a wonderful hearty brunch or supper when served with eggs and ham
By Trish Deseine
Piperade with eggs and ham
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • glug olive oil
  • 2 red peppers, or three long sweet red peppers, de-seeded and cut into long strips
  • 2 green peppers, de-seeded and cut into long strips
  • 3 cloves garlic, finely chopped
  • 4 ripe tomatoes
  • 1 Espelette pepper, or 1 small dried red chilli, broken into pieces or ground
  • 6 eggs, lightly beaten
  • 4 slices slices Bayonne ham, or air-dried Spanish ham

Tips and Suggestions

the Espelette pepper is a red pepper that can be bought dried and ground in some specialist stores. It has a piquant flavour without being overly hot - dried red chilli or paprika are suitable substitutes.


1. Heat the olive oil in a large heavy-based frying pan over a low heat, add the peppers and the garlic and fry gently for 3-4 minutes until softened.

2. Add the tomatoes, Espelette pepper or chilli and a splash of water. Simmer gently for about twenty minutes.

3. Season with salt and pepper (don't add too much salt because the ham will be salty).

4. Heat a separate saucepan over a medium heat and add the eggs, stirring from time to time with a wooden spoon, until they are lightly scrambled and just cooked through.

5. Grill or fry the ham.

6. Serve the piperade on a large platter with the eggs and ham.

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