📍 Where this dish comes from: Basque Country (Pays Basque)
Discover the history of this region →
Discover the history of this region →
The Basque Country’s answer to shakshuka — sweet peppers and tomatoes cooked down with garlic and Espelette pepper into a silky, vibrant sauce, then eggs are broken directly into the mixture and cooked to a softly set, indulgent finish. Served with Bayonne ham and fresh bread in its homeland; here, the ham alone is the keto companion.
What You’ll Need
Servings: 4 servings
Calories: 310kcal
Ingredients
- 3 red bell peppers thinly sliced
- 2 green bell peppers thinly sliced
- 4 large tomatoes peeled and roughly chopped
- 1 large onion thinly sliced
- 4 garlic cloves minced
- 4 tbsp olive oil
- 1 tsp Espelette pepper (or smoked paprika + cayenne)
- 8 eggs
- 4 slices Bayonne ham or prosciutto
- Fresh flat-leaf parsley
- Salt
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and cook 10 minutes until soft.
- Add peppers, garlic, and Espelette. Cook 20 minutes, stirring occasionally, until very soft.
- Add tomatoes. Season. Cook uncovered 15 more minutes until liquid evaporates and mixture is thick.
- Make 8 small wells in the piperade. Break an egg into each well.
- Cover the pan. Cook on low heat 5–7 minutes until whites are set but yolks remain runny.
- Lay slices of Bayonne ham alongside.
- Scatter fresh parsley. Serve directly from the pan.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 18g | Fat: 20g | Fiber: 4g
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Health Benefits
- Red and green peppers together provide a wide range of carotenoids plus notable vitamin C.
- Espelette pepper contains capsaicin at a moderate level, gentle enough to be well tolerated.
- Bayonne ham is a naturally cured ham with minimal additives.
Pairs Well With
- Gratin Dauphinois Keto Chou-fleur
- Ratatouille Provençale