PIPERADE EGGS
SERVES 4
Piperade is a classic Basque dish of green
peppers, tomatoes and onions, the colours
of which also represent ikurriña, the
national f lag: green, red and white. It is a
dish of national pride and, typical of the
Basque style of cooking, a simple dish that
becomes something incredible thanks to
the quality of the ingredients.
The dish is named after a particular variety
of green pepper called the biper eztia.
This pairs well with the vibrancy of red
bull’s horn peppers. Long and thin, their
sweet f lavour is intensified by grilling,
balancing out the bitterness of the charred
skin. Breaking away from tradition, both
the onion and the peppers are grilled over
the fire, adding further complexity to the
f lavours of this dish. Here, eggs are baked
nestled within the piperade creating a type
of shakshuka (loosely translated from Arabic
as ‘all mixed up’) and resulting in a delicious
one-pan meal.
WOOD TYPE: OLIVE
HEAT: INTENSE EMBERS, MEDIUM EMBERS
2 long, thin green peppers
2 long, thin red bull’s horn peppers
sea salt
2 onions, halved
6 ripe tomatoes, halved
80 ml (⅓ cup) extra-virgin olive oil
1 garlic clove, minced
1 thyme sprig
½ tsp espelette pepper
4 eggs, at room temperature
¼ bunch flat-leaf (Italian) parsley, torn
Prepare your intense embers and arrange a grill
approximately 10 centimetres above the embers.
Prepare the peppers. Grill the green and
red peppers whole, turning frequently until
blackened all over. Transfer to a bowl or tray,
cover with a lid or cloth and allow to steam for 10
minutes. When cool enough to handle, carefully
peel and remove the seeds from the peppers
and discard. Season the flesh of the peppers and
cut into strips. Place in a bowl.
Grill the onions and the tomatoes for 10 to
15 minutes until tender, lightly charred and
caramelised. Remove from the grill and roughly
chop the onions and the tomatoes before
combining with the pepper strips.
Heat the olive oil in a cast-iron pan and fry the
garlic for a minute or until fragrant. Add the
onions, tomatoes, peppers, thyme sprig and
espelette pepper and cook for 20 to 30 minutes
until soft. Season well with sea salt.
Break the eggs, one at a time, directly into the
pan and ensure they are evenly spaced. Cook
over medium embers for 10 to 12 minutes, until
the eggs are just beginning to set on top.
Divide the piperade between
serving bowls. Finish with torn fresh
parsley and serve immediately.