Basque Country: Pipérade

Basque Country | June 17, 2015 | By

One of the most interesting things about Food Explorer is seeing the similarities in recipes across far flung locations around the world. Here’s a dish that I would swear was shakshuka from the middle east if I only saw a picture of it. The basics are the same – a rich tomato sauce with onions and peppers and eggs cracked into it poached until just set. The flavors, with smokey paprika as the strongest, are pure Basque though. This dish is versatile in that it is often used as a sauce for chicken or a stuffing for omelettes or just eaten as a tapas sized snack with grilled bread.

Here’s the recipe we used.

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>