Piperade on crusty bread

Piperade on crusty bread

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(1 ratings)

Prep: 10 mins Cook: 35 mins


Serves 6 - 8
You'll taste all the vibrant flavours of northern Spain with this Basque-style tapa of sweet fried peppers and onions on a baguette slice

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal227
  • fat6g
  • saturates1g
  • carbs36g
  • sugars8g
  • fibre4g
  • protein6g
  • salt0.6g
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  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 ripe, vine-ripened tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 mixed sweet peppers, deseeded and sliced



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 garlic cloves, finely chopped
  • pinch or two of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1-2 tsp sherry vinegar, to taste
  • small handful basil, torn



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 12 chunky slices of baguette
  • small bunch basil leaves, sliced


  1. Heat the oil in a large pan and slowly cook the onion for 6-8 mins to soften.

  2. Meanwhile, peel the tomatoes: using a sharp knife, make a cross on the top and bottom of the tomatoes. Pour boiling water into a bowl, and carefully lower the tomatoes into the water. Prepare another bowl of very cold water. After about 30 secs, drain the tomatoes, then plunge them into the cold water. The skins should now slip off easily. Cut into quarters, deseed and roughly chop.

  3. Throw the peppers and garlic into the onion pan, give everything a good stir and cook, covered, over a low heat for 20 mins or so until the vegetables are really soft and sweet. Stir regularly so that they don’t catch on the bottom of the pan. Add the tomatoes, a pinch of sugar and cook, uncovered, for 5 mins more. Season and stir in the vinegar and the basil. Allow to cool to room temperature, stir through the basil and taste to check the flavours again. You may want to add a dash more vinegar, or a pinch more sugar, depending on how sweet your vegetables are. Spoon onto the baguette slices and serve.

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Comments, questions and tips

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23rd Aug, 2017
It's not the true piperade as there's no beaten egg stirred in at the end. The pepper etc. mixture should not be too hot and the egg must be stirred in gently to make the piperade creamy. Remove from the heat before the eggs scramble.
txakur's picture
30th May, 2020
The recipe is missing piments d'Espelette, but not egg. Most piperade recipes do not have egg.
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