The Piment d'Espelette is a deep red colored, flavor-packed pepper that grows in a small area surrounding 10 villages in the Basque region of southwest France.



Piment d'Espelette has a sultry, smoky flavor and mild heat, so it is often used in place of black pepper in regional dishes. One of the area's famous dishes is Pipérade, a luscious egg, tomato and pepper dish that is popular any time of the day.

Pipérade
serves 4
from Savoring France by Georgeanne Brennan

2 tablespoons extra-virgin olive oil
1 large yellow onion, minced
1½ green bell of Bull's Horn peppers (capsicums), seeded and cut lengthwise into strips ¼ inch (6mm) wide
1½ red bell or Bull's Horn peppers (capsicums), seeded and diced
6 tomatoes, peeled, seeded and coarsely chopped
1 clove garlic, minced
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
5 eggs, lightly beaten
½ teaspoon ground Piment d'Espelette or ¼ teaspoon cayenne pepper

1. In a frying pan over medium heat, warm the olive oil. Add the onion and sauté until translucent, 2-3 minutes. Add the green and red peppers and sauté until they begin to change color and become slightly limp, 3-4 minutes. Cover and cook until soft and limp, 3-4 minutes longer. Add the tomatoes, garlic, sugar, salt and black pepper. Stir, then cover, reduce heat to low and cook until the tomatoes have thickened somewhat, 20-25 minutes.
2. Using a fork, stir the eggs and the ground red pepper into the tomato-pepper mixture. Continue to stir until the eggs form soft curds, 2-3 minutes.
3. Spoon onto a warmed platter or individual plates and serve at once.

Some versions of Pipérade include Jambon de Bayonne, but this vegetarian version is just as delicious without it.