Basque Brunch: Piperrada (basque-style Ratatouille) With Fried Eggs

Basque Brunch: Piperrada (Basque-style Ratatouille) with Fried Eggs is a delicious and colorful dish that is perfect for a leisurely brunch. This Basque-inspired recipe combines the flavors of sweet peppers, onions, and tomatoes with the richness of fried eggs, creating a satisfying and flavorful meal.

Basque Brunch: Piperrada (basque-style Ratatouille) With Fried Eggs

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 red bell peppers, thinly sliced
  • 2 yellow bell peppers, thinly sliced
  • 4 ripe tomatoes, chopped
  • Salt and pepper to taste
  • 4 eggs

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the sliced onion and minced garlic, and cook until softened.
  3. Add the sliced bell peppers and cook until they start to soften.
  4. Add the chopped tomatoes, season with salt and pepper, and cook for 10-15 minutes, until the vegetables are tender and the flavors have melded.
  5. While the piperrada is cooking, fry the eggs in a separate pan to your desired doneness.
  6. To serve, spoon the piperrada onto plates and top each portion with a fried egg.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320
Carbohydrates
25g
Protein
12g
Fat
18g

Supplies

Large skillet Spatula Cutting board Sharp knife

Tools

Frying pan

Serving suggestions

Serve the Basque Brunch: Piperrada with crusty bread or a side of mixed greens for a complete and satisfying meal.

Tips & tricks

For added flavor, sprinkle some fresh herbs, such as parsley or chives, over the fried eggs before serving.

Cost

$10