Best Ham And Pepper Piperade Recipes

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PIPERADE (BASQUE SCRAMBLED EGGS)



Piperade (Basque Scrambled Eggs) image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 cup thinly-sliced onion
2 green bell peppers, cut into strips
1 pound tomatoes, peeled and roughly chopped
2 teaspoons chopped garlic
2 tablespoons chopped fresh basil
Salt and pepper
4 eggs
2 to 4 slices ham, fried or grilled, for serving
Fried bread croutons, for serving

Steps:

  • Heat olive oil in a large saute pan and cook onion until softened and beginning to turn golden. Add peppers and cook 15 minutes, until tender. Add tomatoes, garlic, basil and season to taste with salt and pepper. Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add to tomato mixture, and stir until they begin to thicken; remove from heat before they solidify. Serve on heated plates, topped with fried ham slice or slices, and surrounded with croutons.;

PIPéRADE WITH HAM



Pipérade with Ham image

Yield Serves 6

Number Of Ingredients 11

3 large bell peppers
3 tablespoons olive oil
2 large onions, sliced
6 large garlic cloves, chopped
3 medium tomatoes, peeled, seeded, sliced
1/4 teaspoon cayenne pepper
10 large eggs
7 tablespoons butter
1/3 cup thinly sliced fresh basil
4 ounces thinly sliced jambon de Bayonne or prosciutto, cut crosswise into strips
Country-style bread slices toasted

Steps:

  • Char peppers over gas flame or under broiler until blackened on all sides. Wrap in bag; let stand 10 minutes. Peel and seed peppers; cut into 1/3-inch-wide strips.
  • Heat oil in heavy large skillet over medium heat. Add onions and garlic; sauté until tender, about 8 minutes. Add peppers, tomatoes and cayenne pepper. Cover and cook until peppers are very tender and tomatoes are reduced to sauce consistency, stirring occasionally, about 20 minutes. Uncover and cook until mixture is thick, about 14 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Cover mixture and let stand at room temperature. Rewarm before continuing.)
  • Beat eggs in bowl until blended. Melt butter in heavy large nonstick skillet over low heat. Add eggs and basil; stir constantly with rubber spatula until soft curds form and eggs are barely set, about 12 minutes. Add pepper mixture and jambon de Bayonne and stir just to blend. Season to taste with salt and pepper.
  • Mound pipérade in center of platter. Surround with toast and serve.

HAM AND PEPPER PIPERADE



Ham and Pepper Piperade image

Piperade is a quick and easy supper dish that originates from the Basque region of France. This recipe is an authentic version of the dish that traditionally contains a Provençale-style mixture of onion, garlic, tomatoes and peppers, mixed with very lightly scrambled eggs.

Provided by English_Rose

Categories     < 30 Mins

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, finely sliced
1 garlic clove, crushed
2 roma tomatoes, peeled and chopped
5 1/4 ounces baby potatoes, cooked and diced
1 teaspoon dried thyme
3 1/2 ounces roasted peppers, in oil, drained (mixed colors if possible)
salt
fresh ground black pepper
5 ounces smoked ham, cut into strips
8 eggs, lightly beaten and seasoned

Steps:

  • Heat the oil in a frying pan, add the onions and garlic and sauté gently for 3-4 minutes or until just softened.
  • Add the tomatoes, potatoes, thyme, mixed peppers and salt and pepper. Lower the heat and continue cooking for 5 minutes to allow the flavours to combine.
  • Add the ham and stir well to distribute evenly.
  • Pour the eggs into the frying pan. Stir occasionally until they are just beginning to set but are still slightly soft.
  • Serve immediately with warm bread, and a fresh green salad.

Nutrition Facts : Calories 387, Fat 23.4, SaturatedFat 6.6, Cholesterol 596.5, Sodium 1010, Carbohydrate 14.1, Fiber 2.2, Sugar 3.7, Protein 29.2

PIPERADE (SAUTE OF PEPPERS, ONIONS AND TOMATOES)



Piperade (Saute of peppers, onions and tomatoes) image

REGIONAL inspirations and influences have always had their place on French menus, but with an increased interest in vegetables, country dishes such as piperade - a vegetable dish from the Basque region of France - are showing up in various guises. While the classic piperade often appears with scrambled eggs and country ham, Alain Dutournier of Au Trou Gascon of Paris recently served a more elegant molded version as a vegetable side dish to rabbit. The rabbit was sauteed and covered with thin slices of spicy- hot green peppers. Other regional vegetable inspirations recently appearing on Paris menus include cold Proven,cale ratatouille (a blend of tomatoes, eggplant, onions and zucchini) topped with a poached egg (served at Taillevent), and a Ni,coise tapenade (a blend of olives, capers, anchovies and olive oil) spread over roasted porgy fillets (at La Cantine des Gourmets).

Provided by Patricia Wells

Categories     side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

2 red or green bell peppers
3 medium onions, minced
4 tomatoes, coarsely chopped
1 clove garlic, minced
1 bay leaf
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
Sprig of fresh parsley, minced
Salt and freshly ground pepper to taste

Steps:

  • Preheat broiler with broiler rack about 2 inches from heat. Broil peppers for 10 minutes, turning as skins blister and blacken. Remove peppers. When cool enough to handle, carefully peel and seed, discarding skins and seeds. Cut peppers into thin strips.
  • In large skillet, using no butter or oil, combine peppers, onions, tomatoes, garlic and herbs and cook, covered, over very low heat for 1 to 1 1/2 hours, stirring occasionally. Mixture should be quite thick.
  • Piperade can be made ahead and put into 4 half-cup ramekins or molds. To reheat, place in boiling water bath and cook on top of stove until warmed through, about 10 minutes.

Nutrition Facts : @context http, Calories 71, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 618 milligrams, Sugar 8 grams

PIPERADE



Piperade image

Green peppers are featured in many traditional Basque dishes. This piperade can be served as a main dish, usually with the addition of ham; a side dish, or a condiment.

Provided by John Willoughby

Categories     dinner, easy, lunch, soups and stews, vegetables, main course, side dish

Time 45m

Yield About 2 1/2 to 3 cups

Number Of Ingredients 8

3 plum tomatoes, peeled and roughly chopped, about 2 cups
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 medium green bell peppers, stem, seeds and ribs removed, roughly chopped
1/2 teaspoon salt
4 cloves garlic, minced
1 teaspoon sugar
1/2 teaspoon piment d'Espelette (or substitute hot paprika)

Steps:

  • Cut a small X into bottom of each tomato. Bring a pot of water to a boil, add tomatoes and cook until skin begins to wrinkle and peel at the edges of the cuts, about 30 seconds. Drain, rinse with cool water and peel off skin with your fingers. Roughly chop tomatoes and set aside.
  • In a 12-inch skillet over medium high heat, heat oil until hot but not smoking. Add onions, peppers and salt and sauté, stirring frequently, until onions are translucent and peppers have started to lighten in spots, about 10 minutes. Add garlic and continue to sauté for 1 more minute.
  • Stir in tomatoes, sugar and piment d'Espelette, reduce heat to medium, cover and cook until tomatoes are starting to fall apart and peppers are soft but still hold their shape, about 15 minutes. Remove cover and continue to cook, stirring frequently, until mixture thickens like a slightly runny relish, about 5 minutes more. Adjust salt.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 221 milligrams, Sugar 2 grams, TransFat 0 grams

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