Basque Piperade

Basque Piperade


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Are you in the mood for some comfort food after a long weekend? Why not make yourself a hot plate of Basque Piperade using this recipe? Not only is this dish the perfect comfort food, it’s also the best remedy for headaches and stress. Treat your stomach well to this simple yet comforting Basque Piperade recipe.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

2 servings


  • 2 large tomatoes, diced
  • 80 gram of Prosciutto
  • ½ onion, sliced
  • 1 large red pepper, sliced
  • 1 large green pepper, sliced
  • 1 large clove, diced
  • 7-8 sprigs of thyme
  • 1 bay leave
  • 2 teaspoon of hot paprika
  • 2 eggs

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Preheat the oven at 450F.
Make slits at the bottom of the tomatoes. This will help peel of the skin of the tomatoes.
Using a medium pot over high heat, boil the tomatoes for 10-20 seconds. With a large mixing bowl filled with ice and water, place the tomatoes in the bowl to cool and peel the skin. Dice the tomatoes and set it aside.
Using a large skillet, cook the prosciutto until it nice and crispy. Transfer the crispy prosciutto to a plate and set it aside.
With the same pan, drizzle a good amount of olive oil and caramelize the onions. Slowly add the garlic, thyme, bay leaf, sliced red and green peppers and stir nicely. Continue to stir until the peppers are slightly soft. Season with salt.
Add the tomatoes, prosciutto, and hot paprika to the peppers. Stir the mixture for a good five minutes. When the five minutes have passed, with a wooden spoon (or any tool you use to stir) create two wells and add the eggs.
Place in the oven and bake for 7-10 minutes.
Bon Appetit!

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