Piperade

Some dishes have a way of lingering in your memory long after the last bite, and Piperade is one of them. I first encountered this Basque treasure at Gerald Hirigoyen's San Francisco restaurant named after the dish over 2 decades ago. I was saddened to learn that Chef Hirigoyen retired last year, but his legacy lives on in the countless diners he introduced to the vibrant world of Basque cuisine.

Recently, I found myself with an unexpected bounty of peppers in all shapes and colors, leftover from a stuffed pepper recipe I was working on for Bento Expo. I had just posted this recipe for Black Pepper Chicken over at No Recipes, so it was too late to use them for that. It felt like the universe was nudging me toward making Piperade. 

This rustic Basque dish transforms humble ingredients – olive oil, peppers, tomatoes, and onions – into something truly magical. By stewing them together, it builds layers of flavors and textures that mellow and meld together until they're velvety and sweet. It's reminiscent of other tomato-pepper stews you might know, like Shakshouka, Lescó, Menemen or my Pepper Chicken Stew; yet Piperade has its own unique warmth and comforting depth.

While Piperade can be served as a side dish, it can just as easily become the star of the meal. If you plan to enjoy it as a main, I recommend adding extra dry-cured meat like Jamón or Chistorra. I also like poaching a few eggs right in the sauce—when the yolks are just barely set, they add a luxurious richness that's perfect for scooping up with crusty bread.

Like most simple dishes, the key to great Piperade lies in the ingredients. For the olive oil, choose one with a smooth, creamy finish, ideally made from ripe olives. I like using Spanish olive oil here—it complements the dish with a subtle richness that doesn't overpower the delicate flavor of the peppers. When it comes to peppers, I used a blend of paprika and bell peppers, but any sweet peppers will work beautifully. Don't be afraid to experiment with different types of peppers or to add extra spices if you're feeling adventurous.