Piperrada Vasca (Basque Piperade)

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Piperrada Vasca (Basque Piperade)

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Ingredients

Adjust Servings:
For the piperade:
2 red Sweet bell peppers
6 medium-sized Tomato
3 tablespoons Paprika
2 tablespoons Dried onion
2 tablespoons Olive oil
1 teaspoon Garlic paste
1/2 dried Chili pepper You can add more if you like it spicy
1/4 cup Water
1 cup Tomato sauce
To taste Salt and pepper
1 teaspoon Vegetable powder
3 tablespoons Parsley For garnishing
For the egg yolk:
3 tablespoons Canola oil
1 tablespoon Turmeric
1 tablespoon Corn starch
To taste Salt and pepper
2 tablespoons Rice flour
1/2 tablespoon Nutritional yeast
For the egg white:
3 tablespoons Canola oil
1 tablespoon Corn starch
1 pinch Sea salt
3 tablespoons Rice flour
For frying the eggs:
2 teaspoons Vegetable butter

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Features:
  • Gluten-Free
  • Low FODMAP
Cuisine:

This dish from northern Spain is a delicious blend of sweet red bell peppers, tomato and paprika. It goes perfectly with the eggy flavour of these home-made vegan eggs!

  • 20 minutes
  • Serves 3
  • Medium

Ingredients

  • For the piperade:

  • For the egg yolk:

  • For the egg white:

  • For frying the eggs:

Directions

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Piperrada Vasca (Basque piperade) is a red bell pepper stew that’s originated in northern Spain. The stew is often accompanied with fried or poached eggs. Here, I have prepared some quick vegan eggs for the visual effect. They have a very eggy taste, however, the consistency is not like eggs (rather, more pancake-like… I’m working on it!). If you don’t like the idea, you can skip the vegan eggs altogether and just enjoy your piperade with some toasted bread. It will be delicious!

To prepare your piperrada, thinly slice the red peppers into strips and dice the tomatoes. Then, heath oil together with the spices, and add the tomatoes and peppers, with a little water. Cover with a lid and cook for 10 minutes. Then, add the tomato sauce, dried onion, adjust the seasoning, and continue cooking for another 15 minutes.

If preparing the vegan eggs, blend together the ingredients for the egg white and the yolk separately, and transfer them to two separate bowls. Heat a little butter in a frying pan, then add two tablespoons of the egg white, and a tablespoon of the yolk on top. Cover with a lid and cook for 2-3 minutes, until the edges of the egg white start to brown a little. Then, scoop your vegan egg out and add it to the piperade.

Repeat the process for the other eggs, and finally take the piperade off the heat. Sprinkle with abundant fresh parsley and serve.

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Steps

1
Done
5 minutes

Slice and dice

Rinse well the peppers and tomatoes. Quarter and core the peppers, then slice them into thin strips. Then, chop the tomatoes into small chunks.

2
Done
15 minutes

Cook the piperade

Heat the olive oil in a cocotte together with the crumbled chilli pepper, garlic paste, salt, and pepper. When it starts to sizzle, add the paprika and mix well. When it bubbles, add the diced tomatoes and the sliced pepper. Mix well, add 1/4 cup of water, the dried onion, and the vegetable powder. Cover with a lid and cook for 10 minutes. Then, take the lid off, stir in the tomato sauce, and continue to cook over low heat.

3
Done
10 minutes

Prepare the eggs (Optional)

While your piperade is cooking, prepare the eggs. Put all the ingredients for the egg white in the mixer's bowl, and mix until you obtain a smooth creamy texture. Transfer to a small bowl, then mix together all the ingredients for the egg yolk and transfer to a second bowl.
Heat the vegetable butter in a small non-stick pan. When it's melted, add two tablespoons of the egg white and tap gently to spread it evenly, then add a tablespoon of the yolk on top. Cover with a lid and cook for 2-3 minutes, until the edges of the egg white start to brown a little. When ready, transfer the vegan egg to the cocotte with the piperade. Repeat the process for the remaining ingredients.

4
Done
5 minutes

Complete the cooking and garnish

Cook your piperade for a few more minutes, then take off the heat and sprinkle with abundant fresh parsley.

5
Done

Serve

Transfer your piperade to the serving dishes and enjoy hot.
You can accompany it with toasted bread.

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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