FR Cuisine

Piperade Basquaise au Jambon de Bayonne

The classic Basque pepper and tomato stew with sweet red Espelette pepper, finished with thinly sliced Jambon de Bayonne — a vibrant Pays Basque staple eaten for breakfast and supper alike.

📅January 25, 2026
15mPrep
35mCook
3Servings
⭐ 4.8Rating
Piperade Basquaise au Jambon de Bayonne🥐

Nutrition Facts (per serving)

Protein 30%Fat 43%Carbs 27%
290kcalCalories
22gProtein
14gFat
20gCarbs
5gFiber

Ingredients

👥3
  • 300 gred peppers diced
  • 200 ggreen peppers diced
  • 400 gripe tomatoes peeled and diced
  • 200 gonion sliced
  • 3 wholegarlic cloves sliced
  • 4 gEspelette pepper (piment d'Espelette)
  • 4 wholeeggs beaten
  • 80 gJambon de Bayonne (or Serrano ham) thin slices
  • 30 mlolive oil

Instructions

  1. Heat oil; sauté onion and garlic over medium heat until soft, about 8 minutes.
  2. Add peppers; cook 15 minutes until very tender.
  3. Stir in tomatoes and Espelette pepper; cook uncovered until the mixture is thick and jammy, about 10 minutes.
  4. Pour beaten eggs over the vegetables; stir gently over low heat until softly set, about 3 minutes.
  5. Remove from heat; drape Jambon de Bayonne slices over the top.
  6. Serve immediately with Basque country bread.

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