Traditional Piperade with Bayonne Ham
Ingredients
- 2 pcYellow onion (thinly sliced)
- 3 pcGreen bell pepper (cut into strips)
- 1 pcRed bell pepper (cut into strips)
- 6 pcRound tomato (peeled and crushed)
- 2 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 1 tspHot pepper d'Espelette
- 1 pinchGray sea salt
- 4 pcEgg
- 4 pcBayonne ham (thin slices)
Method
A melt-in-the-mouth vegetable compote where tomato red meets pepper green. The moisture has evaporated, leaving a short, glossy, and creamy sauce that generously coats the seared ham.
- 1
Peel onions and garlic. Deseed peppers. Slice onions and peppers into regular 1 cm strips. Peel tomatoes and cut them into large cubes.
- 2
Heat olive oil in a sauté pan. Add onions and peppers. Let them soften without browning until they become translucent and tender under the spatula.
- 3
Add tomatoes and minced garlic. Simmer over low heat. The tomato water must evaporate almost completely to achieve a bound and rich texture. Salt lightly.
- 4
Stir in the Espelette pepper at the end of cooking. Crack eggs directly onto the vegetables and stir roughly so they create white and yellow streaks in the sauce.
- 5
In a very hot pan, sear the Bayonne ham slices for a few seconds on each side. The fat should become translucent. Serve immediately over the piperade.
Frequently asked questions
How do you get this dish right?
- Don't overcook the ham; it should just heat through to release its fat.
- If the tomatoes lack juice, add a small splash of water to help the stewing process.
- The secret is patience: the peppers must be completely meltingly soft, never crunchy.
How long does this dish keep?
Keeps for 3 days in the refrigerator without the eggs. Reheat gently in a saucepan.
