Piperade is a classic Basque dish of green peppers, tomatoes and onions, the colours of which also represent Ikurriña, the national flag: green, red and white. It is a dish of national pride and, typical of the Basque style of cooking, a simple dish that becomes something incredible thanks to the quality of the ingredients.
The dish is named after a particular variety of green pepper called the biper eztia. This pairs well with the vibrancy of red bull’s horn peppers. Long and thin, their sweet flavour is intensified by grilling, balancing out the bitterness of the charred skin. Breaking away from tradition, both the onion and the peppers are grilled over the fire, adding further complexity to the flavours of this dish. Here, eggs are baked nestled within the piperade creating a type of shakshuka (loosely translated from Arabic as ‘all mixed up’) and resulting in a delicious one-pan meal.