Name: Basque Pipérade with Fresh Eggs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Basque
Ingredients: 1 quart can whole peeled San Marzano tomatoes; 1 can pureed San Marzano tomatoes (optional); 1 jar (4–6 whole) roasted sweet red bell peppers; 10–15 cloves garlic, sliced; 1 1/2 yellow onions, julienned; 3–4 large eggs; 2 tsp smoked Spanish paprika; 1 tsp chili powder; 2 bay leaves; 1 tsp kosher salt; 1 tsp freshly cracked black pepper; 1 tsp sugar (optional); 1 cup olive oil; 6–8 slices crusty bread, brushed with olive oil

Why You’ll Love This Recipe

I like this recipe because it captures the essence of Basque cooking—simple ingredients, big flavors, and a focus on comfort. The sweetness of roasted peppers balances beautifully with smoky paprika and garlic, while the eggs add richness and protein. I also love that it’s versatile: I enjoy it as a hearty breakfast, a light lunch, or even a rustic dinner with bread on the side.

Ingredients

1 quart can whole peeled san marzano tomatoes
1 pureed san marzano tomatoes (optional)
1 jar/4-6 whole roasted sweet red bell peppers
10-15 cloves fresh sliced garlic
1.5 whole yellow onions, julienned
3-4 large eggs
2 tsp smoked spanish paprika
1 tsp chili powder
2 bay leaves
1 tsp kosher salt
1 tsp fresh cracked black pepper
1 tsp sugar (optional)
1 cup olive oil
6-8 slices of crusty bread, brushed with olive oil

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I heat the olive oil in a large skillet or Dutch oven over medium heat.
I add the onions and garlic, cooking until softened and fragrant.
I stir in the roasted red peppers, sliced into strips, and let them cook with the onions for a few minutes.
I add the whole tomatoes (and pureed tomatoes if using), crushing the whole tomatoes slightly with a spoon.
I season with smoked paprika, chili powder, bay leaves, salt, pepper, and sugar if needed to balance acidity.
I let the mixture simmer gently for 20–25 minutes until it thickens into a rich sauce.
I make small wells in the sauce and crack the eggs into them. I cover and let them cook gently until the whites are set but the yolks are still runny, about 5–7 minutes.
I brush the bread slices with olive oil and toast them until golden.
I serve the pipérade hot with toasted bread for dipping.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prepare and around 35 minutes to cook, so I can have it ready in about 50 minutes.

Variations

Sometimes I add a pinch of cayenne or red pepper flakes for extra heat. I also like topping the dish with crumbled goat cheese or Manchego for a richer finish. If I want to keep it lighter, I use less olive oil while still keeping the rich flavor.

Storage/Reheating

I store leftovers of the tomato and pepper base in the fridge for up to 3 days, but I cook fresh eggs each time I reheat it. To reheat, I simmer the sauce gently on the stovetop, then add eggs as I did originally. The bread is best toasted fresh.

FAQs

Can I make pipérade ahead of time?

Yes, I make the tomato and pepper base in advance and just add the eggs before serving.

Can I use fresh tomatoes instead of canned?

Yes, I use about 6–8 ripe fresh tomatoes, peeled and chopped, for a fresher flavor.

What kind of peppers are best?

I prefer sweet roasted red bell peppers, but piquillo peppers are also delicious and more traditional.

Can I scramble the eggs instead of poaching them in the sauce?

Yes, I sometimes lightly scramble the eggs into the sauce for a different texture.

Can I make this dish spicy?

Yes, I increase the chili powder or add cayenne pepper for more heat.

What bread works best for dipping?

I like crusty sourdough or a rustic baguette because they hold up well to the sauce.

Can I make it vegan?

Yes, I simply omit the eggs and enjoy the pepper-tomato base with bread.

Can I freeze pipérade?

Yes, the sauce freezes well for up to 2 months, but I always add fresh eggs after reheating.

Is pipérade the same as shakshuka?

They are similar, but pipérade is a Basque dish with roasted peppers and lots of olive oil, while shakshuka usually has more Middle Eastern spices.

Conclusion

I love making Basque Pipérade with Fresh Eggs because it’s rustic, flavorful, and versatile. The combination of smoky tomatoes, roasted peppers, and runny eggs makes it comforting and satisfying. With crusty bread on the side, it’s a simple yet hearty dish that I can enjoy any time of the day.