Try this La Piperade recipe, or contribute your own.

Still searching for what to cook ?

Name: La Piperade
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 2.0 Onions; 2.0 Garlic; 0.0 Salt and pepper; 2.0 large Peppers; 1.0 Green bell pepper; 1.0 Red bell pepper; 1.0 small Hot red pepper; 44.4 ml olive oil; 1.2 ml Sugar; 113.4 g Ham; 14.8 ml Chopped parsley for garnish; 6.0 Eggs

Find the most delicious recipes here

INGREDIENTS

2.0 Onions
2.0 Garlic
0.0 Salt and pepper
2.0 large Peppers
1.0 Green bell pepper
1.0 Red bell pepper
1.0 small Hot red pepper
44.4 ml olive oil
1.2 ml Sugar
113.4 g Ham
14.8 ml Chopped parsley for garnish
6.0 Eggs

Servings

INSTRUCTIONS

PREPARATION: Slice the onions. Using the flat side of a large knife, crush garlic with a pinch of salt. Core, seed, and chop tomatoes. Remove stems, seeds, and ribs from red and green bell peppers and slice thinly. Stem, seed, and mince hot pepper and garlic paste; saute with onions, about 5 minutes. Add tomatoes, bell and hot peppers, the sugar, and black pepper to taste. Stir. Cook, covered, over medium heat until vegetables are very soft and mixture has thickened, about 25 minutes. Uncover, increase heat, and reduce mixture for 1 to 2 minutes more. NOTE: Recipe can be made to this point several days ahead. NOTE: Recipe can be made to this point several hours ahead. COOKING AND SERVING: In a frying pan, cook ham over medium heat in remaining 1 1/2 tablespoons olive oil until browned. Remove ham with a slotted spoon and keep warm. Reserve oil in pan. Put pepper mixture in frying pan and heat till quite hot. Pour in beaten eggs and mix in with a fork. Continue cooking, stirring all the time, over medium heat until eggs are cooked. Serve topped with cooked ham and with crusty bread. This traditional Basque dish is earthy, simple, and highly flavored. It can be made as course or as fine as you like and can be served as a starter or with a side salad as a main meal. the original recipe calls for slightly more green peppers than red. I usually use two green to one red. A little tomato puree can be adde4d to enrich and thicken the mixture if desired

NOTES

Alert editor

La Piperade

2.0  Onions 
2.0  Garlic 
0.0  Salt and pepper 
2.0 large Peppers 
1.0  Green bell pepper 
1.0  Red bell pepper 
1.0 small Hot red pepper 
44.4 ml olive oil 
1.2 ml Sugar 
113.4 g Ham 
14.8 ml Chopped parsley for garnish 
6.0  Eggs

PREPARATION:  Slice the onions.  Using the flat side of a large knife, crush  garlic with a pinch of salt. Core, seed, and chop tomatoes. Remove stems,  seeds, and ribs from red and green bell peppers and slice thinly. Stem, seed, and  mince hot pepper and garlic paste; saute with onions, about 5 minutes. Add tomatoes, bell and hot peppers, the sugar, and  black pepper to taste. Stir. Cook, covered, over medium heat until  vegetables are very soft and mixture has thickened, about 25 minutes.  Uncover, increase heat, and reduce mixture for 1 to 2 minutes more. NOTE:  Recipe can be made to this point several days ahead. NOTE: Recipe can be  made to this point several hours ahead. COOKING AND SERVING: In a frying  pan, cook ham over medium heat in remaining 1 1/2 tablespoons olive oil until  browned. Remove ham with a slotted spoon and keep warm.  Reserve oil in pan. Put pepper mixture in frying pan and heat till quite hot. Pour in beaten eggs and mix in with a fork. Continue cooking, stirring all the time, over medium heat until eggs are cooked.  Serve topped with cooked ham and with crusty bread. This traditional Basque dish is  earthy, simple, and highly flavored.   It can be made as course or as fine as you like and can be served as a starter or with a side salad as a main meal. the original recipe calls for slightly more green peppers than red. I usually use two green to one red. A little tomato puree can be adde4d to enrich and thicken the mixture if desired

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (660g)
Recipe Makes: 4 Servings

Calories: 686
Calories from Fat: 384 (56%)

Amt Per Serving		% DV

	Total Fat 42.6g	57 %
	Saturated Fat 12.9g	65 %
	Monounsaturated Fat 17.4g
	Polyunsanturated Fat 5.7g
Cholesterol 1602.4mg		493 %
Sodium 904mg		31 %
Potassium 1010.2mg		27 %
Total Carbohydrate 22.6g		7 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 17.8g
Protein 54.5g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 686

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this weekend

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

FloraPoste

[I made edits to this recipe.]

17y

Tags [Admin]

Zap cache Kill HeroPhoto Bitflags Edit Reviews DMCA Recalc Rating Queue TagBot + Spotlight