Piperade d'Occitanie
Piperade is a classic dish from the Occitanie region of southwest France, traditionally made with bell peppers, tomatoes, and eggs. This vibrant, flavorful meal perfectly encapsulates the spirit of this sunny part of France, where market gardens thrive. Occitanie, known for its rich history and distinct culture, brings together influences from both French and Spanish cuisines, which is reflected beautifully in Piperade.
Ingredients
- Olive Oil - 2 tablespoons
- Onion - 1 large, finely sliced
- Garlic - 2 cloves, minced
- Red Bell Pepper - 2, sliced
- Green Bell Pepper - 1, sliced
- Tomatoes - 4 medium, peeled and chopped
- Eggs - 6, beaten
- Salt - to taste
- Black Pepper - to taste
- Bay Leaf - 1
- Thyme - 1 teaspoon
- Parsley - for garnish
Preparation
Step 1: Prepping the Ingredients
Begin by preparing the vegetables. Slice the onion into fine rings and mince the garlic. De-seed and slice the red bell peppers and green bell pepper. Gently peel and chop the tomatoes, ensuring to remove any excess seeds.
Step 2: Cooking the Vegetables
In a large skillet, warm up the olive oil over medium heat. Add the onion slices and sauté until they become translucent, about 5 minutes. Stir in the garlic and continue to sauté for an additional 1-2 minutes until fragrant. Add the red bell peppers and green bell pepper slices, and cook until softened, approximately 10 minutes.
Step 3: Simmering the Tomatoes
Add the chopped tomatoes to the skillet. Season with salt and black pepper to taste. Throw in the bay leaf and thyme. Allow the mixture to simmer gently on low heat for about 15-20 minutes, stirring occasionally, until the tomatoes break down and the flavors meld.
Step 4: Preparing the Eggs
While the tomato and pepper mixture simmers, crack the eggs into a bowl and beat them lightly with a fork or whisk. Pour the eggs into the skillet, and stir gently to combine with the vegetables.
Step 5: Cooking the Eggs
Set the heat to low and cook the eggs, stirring occasionally, until they are softly set and custard-like, about 10 minutes. Be careful not to overcook the eggs, as they should remain creamy to complement the vegetables.
Serving and Enjoying the Piperade
Once the eggs are cooked to perfection, remove the skillet from the heat. Garnish with freshly chopped parsley. Serve the Piperade hot as a main dish, perhaps alongside freshly baked bread or a crisp green salad. This dish captures the essence of Occitanie – simple ingredients prepared with respect for tradition and flavor.
Cooking Time
Note that while the preparation of Piperade takes approximately 25 minutes, the complete cooking process, from start to finish, takes about 35 to 40 minutes. Refer to the cooking timer to ensure each step is perfectly timed.
Conclusion
Piperade d'Occitanie is more than just a recipe; it's a celebration of the region's love for unadulterated, vibrant flavors. Whether served as a substantial breakfast, a comforting lunch, or a light dinner, Piperade brings the warmth of Occitanie to your table with every delicious bite.