The Basque people constitute a separate ethnic and linguistic group of their own, and their cooking might also be considered a world apart. The Basque Country is a small region but its cuisine varies greatly, along with its geography. One traditional dish is piperrada, made with garlic, onion, tomato, red and green peppers, black pepper and olive oil and eggs: a favourite recipe because the colours of the ingredients recall the Basque flag (white, red and green).
Ingredients for 4
Instructions
Wash and trim tomatoes and peppers; peel garlic and onions. Chop all the vegetables coarsely and put them in a large frying pan. Add olive oil, oregano, salt and pepper and cook over medium heat, uncovered, for 20-25 minutes, stirring occasionally. Put the lid on if the vegetables start to dry out too much.
A few minutes before serving, make four hollows in the vegetables with a spoon; break an egg into each hollow and cook. Sprinkle eggs with salt and pepper.
Place a slice of bread on each plate and ladle the piperrada over it, being careful not to break the eggs.
