Piperade with Fried Eggs

By Julia RackowOctober 15, 2019

Makes
4-6 servings
Cook Time
40 minutes

Piperade—which originates in Basque country—is a silky, stewy mixture of peppers, tomatoes and onions. Traditionally, the dish is spiced with piment d’espelette, a ground red chili from southwestern France, but it’s not easy to find. We approximate its heat and flavor with a combination of sweet paprika and red pepper flakes. Though piperade may be used as a sauce or condiment, it’s commonly paired with eggs. We add textural contrast and richness with crisp-edged, runny-yolked fried eggs. We especially liked the sharp accent of an aged sheep milk cheese, such as Spanish Manchego or Italian pecorino sprinkled on top, but this is optional. Serve with crusty bread to soaking up the juices.

Tip

Don't allow the moisture to completely evaporate after uncovering the pot. If it does, add a few tablespoons of water to loosen; there should be just enough sauce to pool around the vegetables.

Ingredients

4
tablespoons extra-virgin olive oil, divided, plus more to serve
2
medium yellow onions, halved and thinly sliced
2
medium yellow or orange bell peppers, stemmed, seeded and cut into ½-inch strips
6
medium garlic cloves, thinly sliced
2
pints cherry or grape tomatoes, halved
2
large thyme sprigs
Kosher salt and ground black pepper
2
teaspoons sweet paprika
1
teaspoon packed light brown sugar
¼-½
teaspoon red pepper flakes
2
medium green bell peppers, stemmed, seeded and cut into ½-inch strips
2
teaspoons lemon juice
6
large eggs

Step 1

In a large pot over medium, heat 2 tablespoons of oil until shimmering. Add the onions, yellow peppers and garlic, then cook, stirring frequently, until the peppers begin to soften, about 5 minutes.

Stir in the tomatoes, thyme, 1½ teaspoons salt and ½ teaspoon black pepper. Cover and cook, stirring once or twice, until the tomatoes have released their juice, about 10 minutes.

Step 2

Stir in the paprika, sugar, pepper flakes and green peppers. Increase to medium-high and cook, uncovered and stirring occasionally, until the green peppers are tender and the sauce has thickened, another 5 to 8 minutes.

Remove and discard the thyme sprigs, then stir in the lemon juice. Taste and season with salt and black pepper. Cover and set aside to keep warm while you fry the eggs.

Step 3

In a 12-inch nonstick skillet over medium, heat the remaining 2 tablespoons oil until shimmering. One at a time, crack the eggs into the pan, each in a different spot, then use a silicone spatula to gently push the edges of the egg whites toward the yolks to keep the eggs separate.

Cook until the edges of the whites are browned and crisped, 5 to 7 minutes. Using a slotted spoon, transfer the eggs to a paper towel–lined plate to drain.

Step 4

Transfer the piperade to a serving platter and top with the eggs. If you like, pierce each yolk with a knife so the yolks run. Drizzle with additional oil, then sprinkle with additional black pepper and cheese, if using.