Basque Scrambled Eggs with Peppers and Tomatoes

Indulge in the vibrant flavors of the Basque region with this delightful recipe for Basque Scrambled Eggs with Peppers and Tomatoes. Combining the freshness of bell peppers and tomatoes with the richness of ham and aromatic herbs, this dish offers a burst of savory goodness in every bite.

The Basque region, known for its culinary traditions, brings together a harmonious blend of ingredients and spices. In this recipe, the sweetness of onions and the piquancy of garlic create a flavorful base, while the addition of Jurançon or dry white wine adds depth to the sauce. The scramble of eggs, infused with the Basquaise sauce, brings a comforting and satisfying element to the dish.

The combination of colors, textures, and flavors is further enhanced by the presence of ham slices, adding a touch of saltiness and richness. The sprinkle of fresh parsley adds a final touch of freshness and brightness to the dish.

Serves 4

INGREDIENTS:

• 4 tablespoons olive oil
• 1 pound onions, finely chopped
• 4 garlic cloves, minced
• 1 bouquet garni
• 1 rind or bone of country ham, or ham hock
• 1/2 pound bell peppers, seeds and stem removed, quartered
• 2 pounds tomatoes, peeled, seeded, and chopped
• 1/4 cup tomato paste
• 1 cup Jurançon or other dry white wine
• Pepper and salt
• 1 pinch sugar
• 1 pinch piment d’Espelette or, if unavailable, hot paprika
• 3 tablespoons butter
• 8 eggs, lightly beaten
• 4 slices Bayonne, or Serrano ham, or prosciutto
• 2 tablespoons parsley, finely chopped

INSTRUCTIONS:

1. In a heavy saucepan, heat 2 tablespoons olive oil and cook garlic until golden. Add onion, bouquet garni, and rind or ham bone. Cover and cook over low heat for 30 minutes.
2. In a skillet, heat the remaining 2 tablespoons of olive oil and cook peppers gently for 15 minutes.
3. Transfer peppers to the saucepan and stir in tomatoes, tomato paste, wine, and 1 cup of water. Cook covered for 30 minutes over low heat.
4. Remove the ham bone and bouquet garni. Check the sauce and add salt if needed. Season to taste with pepper, sugar, and piment d’Espelette.
5. In a large pan, heat butter and scramble eggs, adding some of the Basquaise sauce from the saucepan. Meanwhile, sauté the ham slices separately.
6. Serve a ham slice and a mound of pipérade on each plate, sprinkled with parsley. Pass the remaining Basquaise sauce in a bowl.

It can be served at breakfast or lunch or, with or without egg, as an accompaniment to grilled meat or to fish freshly caught
in the Atlantic of the seaside resorts of Biarritz and Saint-Jean-de-Luz.

Enjoy this flavorful Basque dish with the combination of scrambled eggs, peppers, and tomatoes, complemented by the richness of ham and aromatic herbs. It’s a delightful option for a hearty breakfast or a satisfying brunch.

Whether enjoyed for a leisurely breakfast or served as a delightful brunch option, Basque Scrambled Eggs with Peppers and Tomatoes promises to transport your taste buds to the sun-drenched landscapes of the Basque region. It’s a dish that celebrates the essence of Basque cuisine and invites you to savor each delicious bite.