Spécialité basque composée de tomates, de poivrons cuits et d’oeufs brouillés.


This dish from the Basque region of France has many versions but is always based on tomatoes and sweet green peppers cooked in olive oil. Additions can include onions, garlic, ham, bacon or other vegetables and quite often lightly beaten egg. Depending on how hearty it is, pipérade can be served as a side dish or main dish.

© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst