Basque pipérade

You may already know this easy and quick recipe, there are different variations of this sausage and veggie mixture with a fluffy omelette. It’s a meal I like to do when I want something tasty, spicy and not too heavy. Try to buy very fresh eggs and vegetables, you will notice the difference in taste!

The recipe originated in South France, hence the typical vegetables. You can also try experimenting with different types of sausage, like chorizo.

for 2 servings:

  • 1 onion, sliced
  • 4 Wiener sausages, cut
  • 1/2 bell pepper, diced
  • 1/2 zucchini, diced
  • 1/2 aubergine, diced
  • 1 – 2 tomatoes, quartered
  • olive oil / margarine
  • salt & pepper
  • herbes de Provence
  • 5-6 large fresh eggs
  • some milk, salt & pepper

fresh crusty bread or a baguette to accompany the meal

Start by preparing all the vegetables. Then heat the oil in a skillet and toss the onions and the sausage bits until they start browning. Add the other vegetables with the salt & pepper and the herbes de Provence. If the mixture is too dry, add a little water and put a lid on the skillet at a low setting until all are tender.

Meanwhile crack the eggs into a large cup or bowl, add a little milk and salt & pepper and beat them with a wire whisk until blended. Pour the eggs into a medium hot skillet with butter or margarine and let them set. Gently turn the omelette several times until cooked, making sure the omelette stays fluffy.

When everything is finished, gently spoon the vegetable/ sausage mixture onto a plate, add in the omelette, garnish with chives and enjoy!

Author: Djinn

"To those of us with real understanding, dancing is the only true art form" (Charles Schulz)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s