Piperade – Basque Pepper and Tomato Stew Recipe

If you’re craving a dish that captures the vibrant soul of the Basque region in every bite, look no further than Piperade – Basque Pepper and Tomato Stew. This colorful medley of sweet peppers, ripe tomatoes, onions, and aromatic spices is a warm hug in a bowl, perfect for any night of the week. Whether you serve it on its own, crown it with gently poached eggs, or pair it with your favorite crusty bread, this stew brings big Mediterranean flavors with just a handful of wholesome ingredients. Ready to fall in love with a new staple?

this Recipe

Ingredients You’ll Need

What makes Piperade – Basque Pepper and Tomato Stew shine is the honest simplicity of its ingredients. Each one is carefully chosen, balancing sweetness, depth, and a pop of color that beckons you to dig in. Let’s break down the key players and why you don’t want to skip a single one!

• Olive oil: This is your flavor foundation—use a good quality extra-virgin olive oil for richness and a hint of peppery aroma.
• Onion: Provides subtle sweetness and depth as it softens; slice it thin so it melts perfectly into the base.
• Green bell peppers: Their gentle bitterness balances the dish and adds a signature Basque flavor.
• Red bell peppers: Sweet, vibrant, and slightly fruity, they round out the pepper duo and bring a gorgeous color.
• Garlic: Minced garlic offers an aromatic kick that’s the backbone of Mediterranean cooking.
• Ripe tomatoes (or canned diced tomatoes): The juicy, tangy heart of the stew—use fresh tomatoes if they’re in season, but good canned tomatoes work too!
• Sweet paprika: Smoky-sweet, this spice deepens the flavor and adds a warm red hue.
• Cayenne pepper (optional): For a little tingle, add just a pinch—this is where you decide the level of heat!
• Bay leaf: Subtle earthiness; don’t forget to fish it out before serving for best flavor, not crunch.
• Salt: Essential for pulling out the vegetables’ natural flavors and marrying everything together.
• Black pepper: Lends a gentle warmth and complexity to each bite.
• Fresh parsley: A scatter of bright, chopped parsley gives that finishing freshness.
• Eggs (optional, for serving): Poached right in the stew, they turn this rustic dish into a protein-packed meal.

How to Make Piperade – Basque Pepper and Tomato Stew

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large sauté pan over medium heat. Add the thinly sliced onion and let it cook gently until it’s softened and just beginning to turn golden, about 5 minutes. This step is all about unlocking those sweet, mellow flavors that make Piperade – Basque Pepper and Tomato Stew irresistible from the first whiff.

Step 2: Add the Peppers

Stir in your green and red bell peppers. Let them cook alongside the onion for about 10 minutes, stirring occasionally. The goal here is to soften the peppers without browning them too quickly—you want them tender and full of their natural sweetness, not crispy!

Step 3: Garlic Goes In

Add the minced garlic to your bubbling mixture, stirring just until it’s fragrant, about 1 minute. This short cook time keeps the garlic punchy but not bitter, layered over the mellowed out onions and peppers.

Step 4: Tomatoes and Spices Join the Party

Tumble in your chopped ripe tomatoes (or drained canned tomatoes), sweet paprika, optional cayenne, bay leaf, salt, and black pepper. Give everything a gentle mix. At this stage, your kitchen will start smelling absolutely heavenly, and the Piperade – Basque Pepper and Tomato Stew will begin to take shape.

Step 5: Simmer to Perfection

Lower the heat, cover your pan, and let the whole mix simmer for about 20 minutes. Stir occasionally to prevent sticking. The vegetables will become meltingly tender, and the flavors meld together in the way only a true Basque dish can deliver.

Step 6: Finish with Freshness (and Eggs!)

Fish out the bay leaf, then stir fresh parsley through. For an authentic, heartier finish, make a couple of shallow wells in the stew, gently crack in your eggs, cover, and let them poach for 4 to 5 minutes or until set to your liking. Serve piping hot—that’s Piperade – Basque Pepper and Tomato Stew at its most comforting!

How to Serve Piperade – Basque Pepper and Tomato Stew

Garnishes

Fresh herbs are your best friends here—a final flourish of chopped parsley or chives elevates both flavor and color. For a touch of elegance, try a sprinkle of flaky sea salt or a dash more sweet paprika just before serving.

Side Dishes

Nothing soaks up the saucy goodness of Piperade – Basque Pepper and Tomato Stew like a generous hunk of rustic bread or a baguette. If you’re feeling extra, serve it alongside roasted potatoes or with slices of grilled meats for a dinner that feels downright celebratory.

Creative Ways to Present

Why not spoon Piperade – Basque Pepper and Tomato Stew over creamy polenta, pile it on crispy toast, or use it as a savory topper for grilled fish? This stew is incredibly versatile—let your creativity shine through and surprise your guests!

Make Ahead and Storage

Storing Leftovers

Cool the Piperade – Basque Pepper and Tomato Stew to room temperature before transferring it to an airtight container. Store it in the fridge for up to four days; the flavors deepen beautifully as they mingle overnight, making leftovers even more delicious.

Freezing

Feel free to double the recipe and freeze half for a quick meal later on. Allow the stew to cool completely, then portion it into freezer-safe containers. It keeps well in the freezer for up to three months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, simply transfer the stew to a saucepan and warm gently over low heat, stirring occasionally until hot. If you’ve included eggs, add a splash of water, cover, and steam them back to tenderness. Piperade – Basque Pepper and Tomato Stew is just as inviting the next day!

FAQs

Can I make Piperade – Basque Pepper and Tomato Stew vegan?

Absolutely! Simply serve the stew without eggs (and skip any optional cured meats). All the vegetables and spices are plant-based, resulting in a dish that’s naturally vegan and full of bold flavor.

What kind of peppers are best for Piperade?

For true Basque-style flavor, a mix of green and red bell peppers is essential. Their sweetness and slight bitterness create the stew’s signature balance. If you can find mild Basque peppers at a specialty market, they’re a treat!

Can I add meat or other proteins?

Yes! While Piperade – Basque Pepper and Tomato Stew is perfect as a vegetarian option, it also welcomes additions like diced cured ham, chorizo, or even grilled shrimp. Just sauté the meat with the onions and peppers at the start.

Is it possible to make Piperade ahead of time?

Definitely—the flavors only get better as they meld. Make the stew a day in advance, refrigerate it, and gently reheat when ready to serve. If adding eggs, cook them fresh when serving for the best texture.

Which wines pair best with Piperade – Basque Pepper and Tomato Stew?

You can’t go wrong with a crisp, dry white wine like Txakoli (from the Basque region) or a fruity red Rioja. Both complement the spices and sweetness of the peppers and tomatoes beautifully.

Final Thoughts

There’s something magical about sharing Piperade – Basque Pepper and Tomato Stew with friends or family—it’s soul-warming, unfussy, and brimming with deep Mediterranean flavors. Try it once, and I bet it’ll become a go-to whenever you crave a taste of sunshine in a bowl!

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