Best 3 Piperade Saute Of Peppers Onions And Tomatoes Recipes
Indulge in the culinary charm of Piperade, a quintessential dish originating from the Basque region of France and Spain. This savory dish is characterized by its vibrant medley of sweet bell peppers, onions, tomatoes, and eggs, all harmoniously combined to create a symphony of flavors and textures. Piperade embodies the essence of rustic cooking, showcasing the beauty of fresh, seasonal ingredients and uncomplicated techniques. While the traditional Piperade recipe forms the core of this article, we also present tantalizing variations that add unique twists to the classic. Explore the delightful Piperade with Ham, a hearty and protein-packed rendition, and the intriguing Piperade with Goat Cheese, where creamy goat cheese lends a tangy dimension to the dish. Additionally, discover the vegan-friendly Piperade without Eggs, a delightful adaptation that caters to various dietary preferences. Embark on a culinary journey as we delve into the world of Piperade, unraveling its history, exploring its versatility, and providing step-by-step instructions to guide you in creating this delectable dish in your own kitchen.
Let's cook with our recipes!
STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC
There are variations of this dish throughout the Mediterranean. The Basque piperade, made with slender, slightly piquant peppers called piments d'espelette and stirred into scrambled eggs along with bayonne ham, has some heat; whereas Italian peperonata is sweet through and through. A North African version, chakchouka, is spiced with fiery harissa and a spice blend made with caraway and coriander, cayenne and garlic, and is usually served with eggs poached right on top of the stew. See the variations below.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
- Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 2 grams
SAUTEED ONIONS AND PEPPERS
Steps:
- Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
- Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
PANCETTA & PEPPER PIPERADE
Eggs are cracked into a rich tomato and pancetta sauce in this traditional Basque-inspired dish - perfect for brunch or a midweek meal
Provided by Good Food team
Categories Breakfast, Brunch, Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.
- Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.
- Make 4 small wells in the mixture. Crack an egg into each well and cook for a further 5-6 mins or until the eggs have set. Scatter with basil and serve straight away, with crusty bread, if you like.
Nutrition Facts : Calories 259 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
Tips:
- Use a variety of bell peppers for a more colorful and flavorful dish.
- If you want a milder flavor, remove the seeds from the bell peppers before cooking.
- Be sure to cook the peppers and onions until they are softened but not mushy.
- Add the tomatoes last, so that they don't overcook and become mushy.
- Season the piperade to taste with salt, pepper, and paprika.
- Serve the piperade immediately, or let it cool and store it in the refrigerator for later.
Conclusion:
Piperade is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover vegetables. With its simple ingredients and easy preparation, piperade is a great choice for busy cooks. So next time you're looking for a quick and easy meal, give piperade a try!
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